Prune-Armagnac Ice Cream – a delicious recipe with prunes, Armagnac, sugar, sour cream, milk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare the prunes, remove the pits and cut the prunes into quarters.
2
Put the prune pieces in a small saucepan with the Armagnac and the 2 tablespoons sugar.
3
Heat until the Armagnac starts bubbling.
4
Stir the prunes, then cover and let stand for at least 2 hours.
5
(The prunes can be macerated a few days in advance.)
6
To make the ice cream, puree the prunes and any liquid in a food processor or blender along with the sour cream, milk, sugar, lemon juice, and vanilla.
7
Pulse the mixture until its almost smooth, with a few bits of prune remaining.
8
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
9
If youve never had prunes and chocolate together, try studding this ice cream with Dark Chocolate Truffles (page 211).
281
kcal
Calories
13
g
Fat
39
g
Carbs
4
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 8 ingredients. The key ingredients include: 20 large prunes (about 10 ounces, 280 g), also known as dried plums, 1/2 cup (125 ml) Armagnac, 2 tablespoons sugar, 1 cup (240 g) 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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