Prune and Armagnac Ice Cream from The Cooking of South West France by Paula Wolfert
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 soaked in Armagnac for at least 2 weeks....
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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
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