Recipe: Prune and Armagnac Ice Cream

Name: Recipe: Prune and Armagnac Ice Cream
Ingredients: 2 pounds extra large prunes, unpitted; 3 cups warm brewed tea, preferably linden, orange pekoe or camomile; 1 cup superfine sugar; 3 cups Armagnac (or enough to cover the prunes); 1 quart milk; 1 small piece of vanilla bean, split down one side, or 1 1/2 teaspoons vanilla extract; 10 egg yolks; 1 cup plus 1 tablespoon superfine sugar; Pinch of salt; 30 cup superfine sugar; prunes in Armagnac, pitted, plus 1/4 cup of the syrup, plus extra prunes for garnish, if you have them; 1/2 cup heavy cream

www.paula-wolfert.com

Indulge in rich Prune and Armagnac Ice Cream, a unique blend of plumped prunes steeped in Armagnac for at least 2 weeks. Serves 10-12.

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Ingredients

2 pounds extra large prunes, unpitted
3 cups warm brewed tea, preferably linden, orange pekoe or camomile
1 cup superfine sugar
3 cups Armagnac (or enough to cover the prunes)
1 quart milk
1 small piece of vanilla bean, split down one side, or 1 1/2 teaspoons vanilla extract
10 egg yolks
1 cup plus 1 tablespoon superfine sugar
Pinch of salt
30 cup superfine sugar
prunes in Armagnac, pitted, plus 1/4 cup of the syrup, plus extra prunes for garnish, if you have them
1/2 cup heavy cream