Best Prune And Caraway Ice Cream Recipes

Prune and Caraway Ice Cream image

Provided by Robin DuPree

Number Of Ingredients 7

Steps:

1. Bring half-and-half with caraway seeds just to a boil in a 3 quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.
2. While caraways steep, simmer prunes, vodka, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining sugar in a bowl, then add half-and-half ( do not strain) in a stream, whisking.
3. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune puree with vanilla. Chill stirring occasionally, for approximately 1 1/2 hours. This step is important since you want to reduce the risk of forming ice crystals.
4. Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open container during this time frame to prevent ice crystals from forming.

Prune and Caraway Ice Cream image

Yield Makes about 3 quarts

Number Of Ingredients 9

6 cups half-and-half (48 fluid ounces)
2 tablespoons caraway seeds, toasted
3/4 pound dried pitted prunes (dried plums; 2 cups)
1 cup vodka (8 fluid ounce)
1 1/2 cups sugar
8 large egg yolks
2 teaspoons vanilla
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

Bring half-and-half with caraway seeds just to a boil in a 3-quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.
While caraway seeds steep, simmer prunes, vodka, and 1/2 cup sugar in a 1-quart heavy saucepan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then purée mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
Whisk together yolks and remaining cup sugar in a bowl, then add half-and-half (do not strain) in a stream, whisking. Pour custard into 3-quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170°F on thermometer, about 8 minutes. Immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune purée and vanilla. Chill, stirring occasionally, 30 minutes.
Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer to harden, about 12 hours.