PRUNE AND CARAWAY ICE CREAM

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Prune and Caraway Ice Cream image

Categories     Milk/Cream     Vodka     Ice Cream Machine     Dessert     Frozen Dessert     Prune     Caraway     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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