Pedro Ximenez Ice Cream With Prunes Recipe

Name: Pedro Ximenez Ice Cream With Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces prunes; 1/3 cup sherry P.X., you could use cream sherry but the difference would be astronomically huge and just wrong-spend the $20 to get the real deal or wait to make it until you can.; 1/4 teaspoon spice or, if you are feeling like an adventurous alchemist, try homemade Garam Masala with rose petals-I'll give you the rec; 1 tea bag Earl Gray; 1/3 cup sugar; 1 cup cream warmed; 5 egg yolks beaten to lemon yellow; 1 cup milk; 1 pinch salt; 1/2 cup sugar; 1 cup heavy cream warmed; 7 ounces bittersweet chocolate chopped; 1/2 teaspoon vanilla; 1 tablespoon cognac or PX Sherry

Servings: persons

4 ounces prunes
1/3 cup sherry P.X., you could use cream sherry but the difference would be astronomically huge and just wrong-spend the $20 to get the real deal or wait to make it until you can.
1/4 teaspoon spice or, if you are feeling like an adventurous alchemist, try homemade Garam Masala with rose petals-I'll give you the rec
1 tea bag Earl Gray
1/3 cup sugar
1 cup cream warmed
5 egg yolks beaten to lemon yellow
1 cup milk
1 pinch salt
1/2 cup sugar
1 cup heavy cream warmed
7 ounces bittersweet chocolate chopped
1/2 teaspoon vanilla
1 tablespoon cognac or PX Sherry

1
Put tea bag in 1 c of boiling water, let steep 2-3 minutes and remove.Combine Earl Gray tea and spices. Add the prunes and cook 20 minutes on a low flame until prunes are softened. Remove with remaining liquid(only a few tablespoons should be left), add sherry and let this macerate overnight or at least 5 hours.
2
Caramelize sugar with 2T water. Add cream to caramel slowly and dissolve any clumps you may have over a low flame.( I use Milk Thistle Farm cream...it's amazing).
3
Slowly add warm caramel cream to eggs, return to pan and stir till thickened over a low heat (don't let the mixture get much over 160u00b0). Then add milk.
4
Puree 1/2 of the prunes and add to the mix. Refrigerate the mixture overnight.
5
Blend in an ice cream maker. When it is almost done, add the rest of the prunes, finely chopped with the accumulated juices and finish blending. Freeze to finish.
6
Best eaten softly frozen... and with chocolate! Cookies, flourless chocolate cake, whatever appeals... and more sherry, either in a glass or poured over the ice cream. Or, you could make the best chocolate sauce ever:

987

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Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces prunes, 1/3 cup sherry P.X., you could use cream sherry but the difference would be astronomically huge and just wrong-spend the $20 to get the real deal or wait to make it until you can., 1/4 teaspoon spice or, if you are feeling like an adventurous alchemist, try homemade Garam Masala with rose petals-I'll give you the rec, 1 tea bag Earl Gray, and more.

Yes, Pedro Ximenez Ice Cream With Prunes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pedro Ximenez Ice Cream With Prunes

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