GLACE AUX PRUNEAUX
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield One and a half quarts
Number Of Ingredients 5
Steps:
- Ten days before you plan to serve the ice cream, combine the prunes and Armagnac in a covered container. Set aside.
- To make the ice cream, remove six prunes from the container. Set aside. Place the remaining prunes and Armagnac in a food processor or blender. Process to a coarse puree. Set aside. Combine the milk with 2/3 cup of the sugar in a saucepan. Bring to a boil. Stir to dissolve sugar. Remove from heat. Set aside.
- Beat the remaining sugar with the egg yolks until the mixture is pale yellow and thick. Slowly whisk 1 cup of the hot milk mixture into yolks. Pour the hot custard into the saucepan. Cook over medium heat, stirring constantly, until it reaches 175 degrees on a candy thermometer. Remove the saucepan from the heat. Set aside until cool. Add the prune puree. Refrigerate until chilled. Pour into the bowl of an ice-cream maker and proceed as directed. Scoop the ice cream into individual bowls and garnish with the reserved prunes.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 14 grams
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