Prune and armagnac ice cream from Winter Food by Jill Norman
I first tasted this sensational ice cream at Berthillon, the excellent ice cream shop on the He St Louis in Paris. The best French prunes come from Agen in southwest France in the heart of armagnac...
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Spoon
Ingredients
- 75 ml armagnac
- 250 g ready-to-eat stoned prunes
- 4 egg yolks
- 125 g caster sugar
- 500 ml full milk or single cream
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