ARMAGNAC ICE-CREAM

Aromatisation with distillates is a delicate balancing act on account of technical implications and the effects it has on our taste buds.
We use ‘Laberdolive’ armagnac (1985) whose alcohol content and aromas are suitable for our ice-cream. The crema is in this case less sweet and low-fat.
The result is a feast in terms of flavour and fragrance!

 
 
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