Prune Armagnac Ice Cream

Summer is just around the corner which means ice cream time! Prunes might not be among the most common ice cream ingredients but our prune Armagnac ice cream is one of those unique, memorable and anything but boring ice cream flavours. 

Ingredients

1 cup chopped prunes

1/4 cup Armagnac

1 cup sugar

3 cups heavy cream

7 egg yolks

1 1/4 cup whole milk

Directions:

Place chopped prunes in an airtight container and cover with 1/4 cup of Armagnac. Cover container and let chill in the refrigerator overnight.

In a large bowl beat egg yolks and sugar until pale.

In a big saucepan, combine milk and heavy cream and warm over low heat, stirring occasionally. Once mixture comes to a simmer, ladle half of it into the bowl with egg yolks and sugar, whisking continuously to combine. Once all ingredients are well incorporated, return it to the pan with the remaining milk and heavy cream. Continue cooking over low heat, stirring constantly. Custard should be warm to touch, but not hot (ideal temperature is between 175 and 185 degrees Fahrenheit). Once thickened, remove from the heat and pour into a heatproof container.

Drain prunes soaked in Armagnac and pour remaining liquor into the ice cream mixture.

Let cool completely.

Churn the ice cream base according to your ice cream maker instructions. Add chopped prunes and freeze for at least 4 hours before serving.

If you don’t have ice cream maker,, you can use freeze and stir method to make this delicious ice cream!

Place ice cream mixture in a deep stainless steel dish and freeze for 1 hour. Remove from the freezer and stir vigorously with a spatula or hand mixer. Return to the freezer. Repeat this process for 2 to 3 hours, stirring every 30 minutes.