Recipes with Pur caribe 66% from valrhona

Armagnac ice cream served with aces from the agen

Boil the cream with 200 g of sugar and vanilla, which is spiced with the 8 egg yolks and flavored with Armagnac. The ice is driven on ice machine and entered the freezer. Add a caramel, add vanilla and orange peel, then turn the swans into Touilles: 130 g suga