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.

Note:

• Be patient while cooking the egg yolks mixture. Mixture must not be boiled or egg lumps will form. If you start to see any signs of egg lumps, immediately remove from the heat.
• Any kind of liquor such as wine, rum, whisky can substitute VSOP Cognac in this recipe.
• If you do not have fresh vanilla beans, use vanilla extracts (1 tsp). Read: Where to buy Vanilla Beans and Where to buy Vanilla Beans: Madagascar Vanilla Beans 15 pods.
• How to make Vanilla Extract? Read: How to make Vanilla Extract from Vanilla Beans (DIY Vanilla Extract).