How to make VSOP Cognac and Raisin Ice Cream from scratch: 15 Steps (with Pictures)

Here are step-by-step instructions for making VSOP Cognac and Raisin Ice Cream from scratch in 15 Steps (with Pictures). I guess I am the first person to use VSOP cognac in making ice cream, am I? I have been strongly interested in wine and brandy as a hobby since I have discovered that they are good for health. I much prefer wine to brandy as liquor with over 40% alcohol is too strong for me. Hennessy VSOP Cognac is widely regarded as one of the greatest Cognacs in the world. I bought a bottle last year but I could not drink it directly. I do not like the burning sensation in my throat. Solution? Make VSOP Cognac and Raisin Ice Cream – not-too-sweet, fruity and natural. Savor the finest cognac in the form of ice cream. Caution: strong alcoholic ice cream, you may get drunk after eating.

VSOP (Cognac) and Raisin Ice Cream Recipe

Servings:

6 persons

Ingredients:

40g raisins
4 tbsp vsop cognac
50g caster sugar
400ml full cream milk
1 fresh vanilla bean
2 egg yolks
200ml whipping cream

Method:

1. Cut the raisins in half and soak them in the VSOP overnight.
2. Split the vanilla bean lengthwise and scrape the seeds with a small knife or spoon.
3. Heat milk and vanilla (both skin and seeds) in a pot, stirring often until it begins to boil. Remove the pot from heat. Set aside.
4. Combine egg yolks and sugar in a bowl and whisk until thick and pale yellow. Make sure the sugar has completely dissolved.
5. Gradually add the hot milk and vanilla and mix until well combined.
6. Transfer the mixture back to the pot and cook over a low heat. Stirring constantly until mixture thickens and lightly coats back of wooden spoon (83°C), about 13 to 15 minutes. Remove from heat and leave to cool completely.
7. Whip the whipping cream until soft peaks form.
8. Whisk the cooled milk mixture gradually into the whipped cream.
9. Cover the bowl with plastic wrap and keep in freezer for 1 hour.
10. Take it out from the freezer and scrape the frozen ice cream in from the edges.
11. Add the soaked raisins and then whisk to a smooth and even texture.
12. Cover the bowl again and return to the freezer for another hour.
13. Repeat the scraping and whisking process once or twice more at least, until the ice cream is smooth and nearly even frozen.
14. Transfer the ice cream to an airtight container and freeze until frozen.
15. Enjoy your Homemade VSOP Cognac and Raisin Ice Cream.

VSOP Cognac and Raisin Ice Cream
VSOP Cognac and Raisin Ice Cream
VSOP Cognac and Raisin Ice Cream Ingredients
VSOP Cognac and Raisin Ice Cream Ingredients
cut the raisins in half and soak them in the VSOP overnight
cut the raisins in half and soak them in the VSOP overnight
split the vanilla bean lengthwise and scrape the seeds with a small knife or spoon
split the vanilla bean lengthwise and scrape the seeds with a small knife or spoon
heat milk and vanilla (both skin and seeds) in a pot, stirring often until it begins to boil, remove the pot from heat, set aside
heat milk and vanilla (both skin and seeds) in a pot, stirring often until it begins to boil, remove the pot from heat, set aside
combine egg yolks and sugar in a bowl and whisk until thick and pale yellow, make sure the sugar has completely dissolved
combine egg yolks and sugar in a bowl and whisk until thick and pale yellow, make sure the sugar has completely dissolved

add hot milk and vanilla and mix well, transfer the mixture back to the pot and cook over a low heat until mixture thickens
add hot milk and vanilla and mix well, transfer the mixture back to the pot and cook over a low heat until mixture thickens
whip the whipping cream until soft peaks form
whip the whipping cream until soft peaks form

whisk the cooled milk mixture gradually into the whipped cream
whisk the cooled milk mixture gradually into the whipped cream
take it out from the freezer and scrape the frozen ice cream in from the edges
take it out from the freezer and scrape the frozen ice cream in from the edges
add the soaked raisins and then whisk to a smooth and even texture
add the soaked raisins and then whisk to a smooth and even texture
repeat the scraping and whisking process once or twice more at least, until the ice cream is smooth and nearly even frozen
repeat the scraping and whisking process once or twice more at least, until the ice cream is smooth and nearly even frozen
transfer the ice cream to an airtight container and freeze until frozen
transfer the ice cream to an airtight container and freeze until frozen

Note:

Posted on August 31, 2014 by . This entry was posted in Recipes and tagged , , , , , , , , , . Bookmark the permalink.

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