Prune-Armagnac Ice Cream – a delicious recipe with prunes, armagnac, sugar, sour cream, milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge.
2
When ready to make the ice cream, puree the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
3
Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
4
Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.
293
kcal
Calories
15
g
Fat
38
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 ounces prunes, quartered, pitted, 6 tablespoons armagnac, 7 tablespoons sugar, divided, 1 cup sour cream, and more.
Yes, Prune-Armagnac Ice Cream 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.
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