Prune-Armagnac Ice Cream - cooking recipe

Ingredients
    5 ounces prunes, quartered, pitted
    6 tablespoons armagnac
    7 tablespoons sugar, divided
    1 cup sour cream
    1 1/2 cups milk
    1 teaspoon lemon juice
    1/2 teaspoon vanilla extract
    1/8 teaspoon salt
    2 tablespoons cocoa powder
Preparation
    Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge.
    When ready to make the ice cream, puree the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
    Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
    Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.

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