Armagnac Ice Cream

Directions

1. 1
   Have ready a large bowl of ice and cold water.
2. 2
   In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half.
3. 3
   Stir in cream and milk and bring mixture to a simmer.
4. 4
   In a bowl whisk together yolks and sugar.
5. 5
   Add hot milk mixture to yolk mixture in a slow stream, whisking.
6. 6
   Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170F (do not let boil).
7. 7
   Pour custard through a fine sieve into a metal bowl set in ice water.
8. 8
   Stir in remaining tablespoon Armagnac and cool custard completely.
9. 9
   Freeze custard in an ice-cream maker.
10. 10
    Transfer ice cream to an airtight container and put in freezer to harden.
11. 11
    Armagnac ice cream may be made 1 week ahead.