Prune Ice Cream With Armagnac

1. 1

   Place a medium metal bowl over an ice bath.

2. 2

   Combine the creme fraiche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.

3. 3

   Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light.

4. 4

   Whisking constantly, gradually pour about 2/3 of the hot creme-fraiche mixture into the yolks to temper them.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon.

6. 6

   Pour the custard into the metal bowl and stir occasionally until it has cooled.

7. 7

   Strain the custard and refrigerate for at least a few hours.

8. 8

   Overnight chilling will result in the best flavor and creamiest texture.

9. 9

   Place a container, preferably metal, that will hold the finished ice cream in the freezer.

10. 10

    Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions.

11. 11

    When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.