Glace Aux Pruneaux

1. 1

   Ten days before you plan to serve the ice cream, combine the prunes and Armagnac in a covered container.

2. 2

   Set aside.

3. 3

   To make the ice cream, remove six prunes from the container.

4. 4

   Set aside.

5. 5

   Place the remaining prunes and Armagnac in a food processor or blender.

6. 6

   Process to a coarse puree.

7. 7

   Set aside.

8. 8

   Combine the milk with 2/3 cup of the sugar in a saucepan.

9. 9

   Bring to a boil.

10. 10

    Stir to dissolve sugar.

11. 11

    Remove from heat.

12. 12

    Set aside.

13. 13

    Beat the remaining sugar with the egg yolks until the mixture is pale yellow and thick.

14. 14

    Slowly whisk 1 cup of the hot milk mixture into yolks.

15. 15

    Pour the hot custard into the saucepan.

16. 16

    Cook over medium heat, stirring constantly, until it reaches 175 degrees on a candy thermometer.

17. 17

    Remove the saucepan from the heat.

18. 18

    Set aside until cool.

19. 19

    Add the prune puree.

20. 20

    Refrigerate until chilled.

21. 21

    Pour into the bowl of an ice-cream maker and proceed as directed.

22. 22

    Scoop the ice cream into individual bowls and garnish with the reserved prunes.

* Per serving · 4 servings · Values may vary.

No additional tips available.