- 1 cup (about 6 oz) pitted prunes
- ⅓ cup Armagnac
- 1 cup sugar
- 1 tablespoon cornstarch
- 3 large egg yolks
- 1 ½ cup milk
- 1 teaspoon vanilla
- 1 ½ cup well-chilled heavy cream
- In a saucepan combine the prunes and ⅓ cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse.
- In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes. Remove from stove top, add the vanilla and whisk the mixture.
- Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer’s instructions.
SOURCE: Gourmet, January 1990
Comments: This ice cream tastes just like what we had in France.