Prune Ice Cream
Source of Recipe
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Recipe Link: http://www.naplesnews.com/news/2007/jun/12/lets_talk_food_prunes_call_them_most_disrepected_f/
Prune Ice Cream
1/2 cup pitted prunes, coarsely chopped
3 tablespoons water
5 tablespoons Armagnac or other good quality brandy
2 large egg yolks
1/3 cup sugar
1 cup whipping cream
1 cup whole milk
1/2 teaspoon teaspoon vanilla extract
Combine prunes, water and armagnac in a small saucepan.
Bring to a boil. Lower heat and simmer until almost dry.
Allow to stand for 4 hours or overnight.
Beat egg yolks and set aside.
Combine sugar with cream and milk and scald.
Gradually beat about 1/2 cup hot liquid into the yolks,
then slowly return egg and cream mixture to pot. Return
to heat, bring to a boil, reduce heat and cook, stirring
constantly until mixture thickens and coats the spoon,
about 5 to 7 minutes.
Place the pot in a pan of ice and water and beat until cool.
Stir in vanilla and chopped prune mixture.
Place in an ice cream maker and follow manufacturer’s
directions.
Makes 1 1/2 pints.
Serve with very thin, crisp ginger cookies.
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