Difficulty: Easy
Beat the egg yolk with the icing sugar in a bowl until pale and creamy.
Stir in the cognac and vanilla.
Whip the cream to stiff peaks for chantilly cream.
Gently fold the chantilly cream into the yolk mixture.
Transfer to a cake mold and freeze until set.
Expert Tip: Check the texture during freezing—it should be firm yet scoopable, not overly hard.
Cognac, the Iconic City
