Armagnac ice cream balls.

Sean Burbidge

Sean Burbidge

20th April 2012

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...


  • 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


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

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