Armagnac ice cream balls.

Sean Burbidge

Sean Burbidge

20th April 2012
Sean Burbidge

Armagnac ice cream balls.

Ice Cream
1. Place the milk and cream in a pan split the vanilla pod and scrap out seeds place see...

Ingredients

  • Ice cream
  • 1 lt full fat milk
  • 1 lt double cream
  • 24 egg yolks
  • 250g caster sugar
  • 6 vanilla pods
  • 82g Armagnac
  • White chocolate coating
  • 900g white chocolate
  • 200g cocoa butter

Method

Ice Cream
1. Place the milk and cream in a pan split the vanilla pod and scrap out seeds place seeds and pod in the pan and bring to boil
2. In a bowl mix the egg yolks and sugar till the sugar dissolves
3. pore the boiled cream over the egg yolks and mix together
Then return to the pan and cook the mix stirring continually till it reaches 80 celsius then chill
4. when the mix is cold add the Armagnac then churn in a ice cream machine and place in freezer to set
5. using a melon ball scoop out balls on to a frozen tray and place back in the freezer
6. put a cocktail stick in each ball then dip in the melted chocolate (see below)
Set in freezer
White Chocolate Coating
Put the cocoa butter and chocolate in a bowl and melt
Keep warm for dipping

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.