Prune and Armagnac Ice Cream from The Cooking of South West France by Paula Wolfert

Name: Prune and Armagnac Ice Cream from The Cooking of South West France by Paula Wolfert
Ingredients: 1 small piece of vanilla bean, split down one side, or 1½ teaspoons vanilla extract; 1 quart milk, heated; 10 egg yolks; 1 cup plus 1 tablespoon superfine sugar; Pinch of salt; 30 Prunes in Armagnac, pitted, plus ¼ cup of the syrup, plus extra prunes for garnish, if you have them; ½ cup heavy cream

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This is a variation of a marvelous creation by André Daguin. It is perhaps the most elegant ice cream I know. It should be made with prunes that have been soake

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Ingredients

1 small piece of vanilla bean, split down one side, or 1½ teaspoons vanilla extract
1 quart milk, heated
10 egg yolks
1 cup plus 1 tablespoon superfine sugar
Pinch of salt
30 Prunes in Armagnac, pitted, plus ¼ cup of the syrup, plus extra prunes for garnish, if you have them
½ cup heavy cream