14 May Prune & Armagnac Ice Cream
Summer is around the corner get your scoop ready for ice cream. This is a nice and easy ice cream recipe that is richer and creamier. You can also serve it with Mince pie or on its own.
1 qt milk, heated
1 small piece vanilla bean, split down one side, or 1 ½ tsp pure vanilla extract
10 egg yolks
1 cup plus 1 tbsp superfine sugar
Pinch of salt
30 prunes in Armagnac, pitted, plus ¼ cup of the syrup
½ cup heavy cream
1 plump in Armagnac per serving for garnish (optional)
- 1 day before serving, in a heavy enamel saucepan scald the milk with the vanilla bean; set aside, covered. (If using vanilla extract, add in step 4).
- In a mixing bowl, beat egg yolks and sugar together until thick and a ribbon forms when the whisk is lifted. Whisk in a pinch of salt
- In a second heavy enamel saucepan, heat the beaten eggs over very low heat, stirring constantly. Gradually add the hot milk, stirring constantly with a wooden spoon. Cooke over low heat, stirring, until the mixture thickens, the back of the spoon is well coated, the froth on the surface has disappeared, and the mixture registers about 165F on a candy thermometer. The mixture must not be allowed to boil. Immediately remove from heat
- Strain through a fine sieve into a chilled mixing bowl set over ice. Cool down quickly, stirring constantly. Add vanilla extract, if using. Pour mixture into the container of an electric ice cream maker and freeze according to directions
- In the work bowl of a food processor fitted with the metal blade, chop the prunes fine with an on-off motion. When the ice cream is half frozen, add the prunes and the Armagnac syrup
- When almost frozen, add the cream. When the ice cream is done, pack into a 2-quart ice cream mold and set in freezer overnight
- 30 minutes before serving, transfer the ice cream to the refrigerator to soften slightly. Invert onto a serving plate.