Creamy Ice Cream with Cognac
Baking and Desserts • Russian
Description
!!!It’s best to use 33% cream!!! Usually, for a small gathering, you can manage with the following proportions: 200 g of 33% cream, half a can of sweetened condensed milk, and 20 g of cognac. Strictly adhere to the measure of cognac. It’s better not to skimp on it, as it helps with the crystallization of the ice cream and adds a subtle flavor to this wonderful drink. I also believe that while you can substitute cognac with vodka, it’s better to find a reasonably priced, ordinary cognac; trust me, it will turn out very delicious! Enjoy your meal and have a great mood!
Ingredients
- 10% cream 15 fl oz
- Sweetened Condensed Milk with Coffee 1 can
- Cognac 0 oz
Step-by-Step Guide
Step 1
Pour the cream into a bowl.
Step 2
Whip with a mixer on low speed for 1 minute, then on high speed until it reaches a consistency where a small 'peak' forms when you remove the whisk from the mixer. To put it simply, it should resemble whipped cream from a can. If whipped too long, it may turn into butter.
Step 3
Add half a can of sweetened condensed milk and 25 grams of cognac.
Step 4
Mix well.
Step 5
Add the remaining half can of sweetened condensed milk and cognac.
Step 6
Mix well.
Step 7
Pour the mixture into plastic cups or a bowl and place it in the freezer (preferably until the next day, but it can be ready in 5–6 hours).
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