Indulgent Homemade Cognac Ice Cream: A Decadent No-Churn Delight

Are you looking for a dessert that goes beyond the ordinary? Something truly refined, bursting with flavor, and surprisingly easy to make? This homemade Cognac ice cream recipe is an absolute revelation. Once you experience its unparalleled creamy texture and sophisticated taste, it’s sure to become a cherished addition to your dessert repertoire. Forget the ice cream machine – this elegant treat uses a clever combination of techniques to achieve a wonderfully airy and smooth consistency that will impress even the most discerning palates.

At the heart of this luxurious dessert lies a meticulously crafted base: a rich, velvety custard perfectly paired with a light, fluffy Italian meringue. This ingenious combination is the secret to its exceptionally airy texture, eliminating the need for constant churning. A touch of gelatin helps bind the mixture, ensuring a stable and delightful freeze, while the star ingredient, Cognac, infuses every spoonful with its warm, complex, and undeniably elegant essence. Prepare yourself for a truly unforgettable dessert experience.

Why This Cognac Ice Cream Will Become Your New Favorite

There’s something truly special about a homemade dessert, and this Cognac ice cream elevates that experience to a gourmet level. Here’s why you’ll fall in love with it:

• Unrivaled Elegance: Cognac brings a sophisticated warmth and a complex aroma that transforms simple ice cream into a high-end culinary creation. It’s perfect for special occasions, holiday gatherings, or simply when you want to treat yourself to something extraordinary.
• Luxuriously Creamy & Airy: Thanks to the dual base of a classic custard and a stable Italian meringue, this ice cream boasts a remarkably smooth, melt-in-your-mouth creaminess without any ice crystals. The meringue whips air into the mixture, creating a light, ethereal texture that’s usually only achievable with specialized equipment.
• No Ice Cream Machine Required: This is a game-changer for many home cooks! The unique structure provided by the meringue means you can simply pour the mixture into a freezer-safe container and let your freezer do all the work. It’s a truly effortless path to gourmet ice cream.
• Deep, Rich Flavor Profile: The Cognac adds layers of fruity, floral, and woody notes, complementing the richness of the cream and eggs. It’s a flavor that lingers beautifully, leaving a warm and satisfying finish.
• Versatile Serving Options: While exquisite on its own, this ice cream also pairs wonderfully with a variety of toppings and accompaniments, allowing for endless customization.

Expert Tips for Crafting Your Perfect Cognac Ice Cream

Achieving the perfect texture and flavor for this special ice cream is simpler than you think, especially with a few insider tips:

• Mastering the Meringue: Cleanliness is Key! The success of your Italian meringue, and thus the airy texture of your ice cream, hinges on perfectly whipped egg whites. Even a tiny speck of fat (from egg yolk, butter, or even oily residue) can prevent them from stiffening. To ensure impeccable results, thoroughly clean your mixing bowl and whisk attachments with hot water and dish soap, then rinse well, and dry completely before use. It’s best to separate your eggs meticulously and start whipping the whites first, minimizing any chance of cross-contamination from other ingredients.
• Raw Egg Concerns? Try This Alternative Base: For those who prefer to avoid raw eggs, especially when serving children, the elderly, or individuals with compromised immune systems, a delicious alternative exists. Instead of the custard and Italian meringue, combine 3 cups (750 ml) of heavy cream, ¾ cup (150 grams) of sugar, and 1 cup (250 grams) of mascarpone cheese. Whisk these ingredients together until well combined and smooth, then proceed with adding the Cognac-gelatin mixture. While the texture will be denser than the meringue-based version, it will still yield a wonderfully rich and satisfying ice cream.
• Enhance the Experience with Delicious Pairings: While this Cognac ice cream is a star on its own, certain accompaniments elevate its flavor profile beautifully. Consider adding delicate shavings of dark chocolate just before serving – the slight bitterness and rich aroma complement the Cognac perfectly. Fresh, ripe strawberries also offer a delightful contrast with their sweet and tart notes. Other fantastic options include a drizzle of caramel sauce, a sprinkle of toasted pecans or walnuts, or even a side of warm apple tart for a truly indulgent dessert.
• The Magic of No-Churn: Why It Works: You might be wondering how this ice cream achieves such a perfect consistency without an expensive machine. The secret lies in the marriage of the rich custard and the stable Italian meringue. The meringue incorporates a significant amount of air and creates a stable foam that prevents large ice crystals from forming during freezing. This results in a smooth, creamy, and airy texture that rivals traditionally churned ice cream, making gourmet dessert making accessible to everyone.
• Optimal Storage for Lasting Enjoyment: To maintain the quality and prevent ice crystals, store your homemade Cognac ice cream in an airtight container in the coldest part of your freezer. When stored properly, it can last for up to 1 month. Always check for ice crystals on the surface; if present, it’s generally best to discard the ice cream as it indicates a degradation in quality and potentially texture.

📖 Recipe

RECIPE CARD

Cognac Ice cream

Andréa

Sometimes you want something else for dessert. Something refined, tasty and full of flavor. This cognac ice cream is really a surprise, if you’ve made it once, you definitely will make it more often.

5 of 32 votes

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Cook Time 20 minutes mins

Freezer time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine European Cuisine

Servings 6 persons

Calories 462 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ⅓ teaspoon gelatin powder
• ▢ ¾ cup sugar
• ▢ 2 egg whites, size L
• ▢ 5 egg yolks, size L
• ▢ 4 tablespoons Cognac
• ▢ 2¼ cups heavy cream

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Soak the gelatin powder in cold water to bloom it, according to package instructions. This typically takes about 5-10 minutes.
  ⅓ teaspoon gelatin powder
• ▢
  In a small saucepan, combine ½ cup (90 grams) of sugar with 2 tablespoons of water. Heat over medium-high heat, stirring until the sugar dissolves, then stop stirring. Allow the syrup to cook until it reaches a temperature of 250 °F (ca. 121 °C) on a candy thermometer. This is crucial for a stable Italian meringue.
  ¾ cup sugar
• ▢
  While the sugar syrup is heating, beat the egg whites (in a spotlessly clean bowl with impeccably clean mixing hooks, as noted in the tips) until they form stiff, glossy peaks. Do not overbeat, or they will become dry.
  2 egg whites
• ▢
  Once the sugar syrup reaches 250 °F (121 °C), slowly and carefully drizzle it into the whipped egg whites while the mixer is running on medium-high speed. Aim the stream between the whisk and the side of the bowl, avoiding the whisk itself. Continue mixing until the meringue is thick, glossy, and has cooled down to room temperature. This creates the stable Italian meringue.
• ▢
  Next, in a separate small saucepan, combine the remaining sugar (¼ cup or 60 grams, from the total ¾ cup) with 4 tablespoons of water. Heat this mixture, stirring until the sugar dissolves, then let it boil without stirring until it reaches 250 °F (ca. 121 °C).
• ▢
  While the second sugar syrup is cooking, beat the egg yolks vigorously in a clean bowl until they become pale yellow and thick, forming ribbons when the whisk is lifted.
  5 egg yolks
• ▢
  As soon as the second sugar syrup reaches 250 °F (121 °C), pour it slowly and steadily into the beaten egg yolks while continuously mixing at high speed. Continue beating until the mixture is very thick, pale, and has cooled down to room temperature. This is your rich custard base.
• ▢
  Gently heat the Cognac in a small saucepan over low heat until it is warm (do not boil). Remove from heat immediately.
  4 tablespoons Cognac
• ▢
  Squeeze excess water from the bloomed gelatin powder and add it to the warm Cognac. Stir well until the gelatin is completely dissolved.
• ▢
  Set the Cognac-gelatin mixture aside to cool to room temperature. It should not be hot when added to the other mixtures.
• ▢
  In a large, chilled bowl, use a mixer to beat the heavy cream until it forms stiff peaks. Be careful not to overbeat, or it will become grainy.
  2¼ cups heavy cream

Prepare the ice cream

• ▢
  Using a large spatula, gently fold the whipped cream into the cooled egg yolk custard mixture until just combined. Be careful not to deflate the cream.
• ▢
  Next, carefully fold the cooled Italian meringue into the cream and custard mixture. Work gently to retain as much air as possible, ensuring a light and airy ice cream.
• ▢
  Finally, gently stir in the cooled Cognac-gelatin mixture until evenly distributed.
• ▢
  Pour the complete cream mixture into a freezer-safe container. Cover tightly and place it in the freezer for at least 4 hours, or preferably overnight, until it is firm enough to scoop.

Notes

1. Egg whites: Because this recipe requires fluffy egg whites, use a bowl and mix hooks that you clean thoroughly before use with hot water and detergent. In addition, start with this step, so you do not accidentally mix some drops of fat or egg yolk or cream in your meringue.

2. Raw eggs: If you would rather not use raw eggs in your base as children, the sick and elderly people can get sick of it, use the following ingredients as your ice cream base. Take 3 cups (750 ml) cream, ¾ cups (150 grams) of sugar, and 1 cup (250 grams) of mascarpone, instead of the custard and Italian meringue. Mix everything well and pour into the freezer box and freeze in the fridge.

3. Delicious with: Add shavings of dark chocolate and strawberries. A delicious combination with the cognac.

4. No Ice Maker required: Because meringue with a custard base is used in this recipe, the ice is so airy you can just put it in the freezer, and you won’t need an ice cream machine.

5. Storage: You can store homemade cognac ice cream for up to 1 month. If you see ice crystals on the ice cream, you should throw the ice cream away and not eat it again.

Nutrition

Calories: 462kcalCarbohydrates: 28gProtein: 5gFat: 35gSaturated Fat: 21gCholesterol: 277mgSodium: 56mgSugar: 25gVitamin A: 1441IUVitamin C: 1mg

Keyword a simple homemade ice cream recipe, An creamy ice cream recipe

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Frequently Asked Questions (FAQ) About Cognac Ice Cream

What type of Cognac is best for this recipe?

You don’t need to use your most expensive Cognac for this recipe, but a good quality VS or VSOP Cognac will provide excellent flavor. Avoid using overly cheap brandy as it might not have the depth of flavor required. The nuances of the Cognac will truly shine through, so choose one you enjoy drinking!

Can I substitute Cognac with another type of alcohol?

Yes, you can. While Cognac offers a unique flavor profile, you could experiment with other aged spirits like brandy, rum (especially dark rum for a rich taste), or even a fine whiskey. Each substitution will give the ice cream a distinct character. Ensure to use the same quantity as specified for Cognac.

Is it safe to consume raw eggs in this recipe?

This recipe uses an Italian meringue and a custard base, both of which involve heating sugar syrup to 250°F (121°C) and pouring it into the eggs. This process, when done correctly, effectively cooks the egg whites and yolks, making them safe for consumption. However, if you are concerned or are serving individuals with compromised immune systems, the elderly, or very young children, please refer to the “Raw Egg Concerns?” tip above for a no-raw-egg alternative.

How do I ensure my sugar syrup reaches the correct temperature without a candy thermometer?

A candy thermometer is highly recommended for accuracy in this recipe, as the correct temperature is vital for the meringue and custard’s stability. If you don’t have one, you can perform the “cold water test”: drop a small amount of syrup into cold water. If it forms a firm, but pliable ball, it’s reached the “firm ball stage” (which is around 250°F / 121°C). However, for best results, investing in an inexpensive candy thermometer is advisable.

Why did my ice cream turn out icy instead of creamy?

Icy ice cream can usually be attributed to two main factors. Firstly, not enough air being incorporated into the mixture (the role of the meringue). Ensure your egg whites are whipped to stiff peaks and the sugar syrup is added correctly. Secondly, insufficient fat content. Heavy cream should be at least 36% fat. Also, ensure your freezer is consistently cold, and the ice cream is stored in an airtight container to prevent freezer burn and large crystal formation.