Creamy ice cream with cognac
8 servings
360 minutes
Creamy ice cream with cognac is a refined dessert with a velvety texture and delicate aroma. This recipe has roots in Russian cuisine, where condensed milk and cream have long been considered the basis of sweet treats. The addition of cognac gives the ice cream noble notes, making it a perfect finish to a festive dinner. Lightly whipped cream mixed with condensed milk creates a rich, sweet flavor, while cognac adds a slight bitterness and depth. This ice cream pairs excellently with nuts, chocolate, or fresh berries, and its preparation does not require complex techniques, making it accessible even for home cooks. It is best served slightly softened to fully reveal its taste and texture.
1
Pour the cream into a bowl.
- Heavy cream 35% fat: 500 ml
2
Whip with a mixer on low speed for 1 minute, then on high speed until a small 'peak' forms when removing the whisk from the mixer. In simple terms, it should resemble whipped cream from a can. If whipped longer, it may turn into butter.
3
Add half a can of condensed milk and 25 grams of cognac.
- Condensed milk: 1 jar
- Cognac (brandy): 50 g
4
We mix.
5
Add the remaining half can of condensed milk and cognac.
- Condensed milk: 1 jar
- Cognac (brandy): 50 g
6
We mix.
7
We 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).
