Prune and Caraway Ice Cream

1. 1

   Bring half-and-half with caraway seeds just to a boil in a 3-quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.

2. 2

   While caraway seeds steep, simmer prunes, vodka, and 1/2 cup sugar in a 1-quart heavy saucepan, partially covered, until prunes are tender, about 15 minutes.

3. 3

   Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.

4. 4

   Whisk together yolks and remaining cup sugar in a bowl, then add half-and-half (do not strain) in a stream, whisking.

5. 5

   Pour custard into 3-quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes.

6. 6

   Immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune puree and vanilla.

7. 7

   Chill, stirring occasionally, 30 minutes.

8. 8

   Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer to harden, about 12 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.