This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Prune & Armagnac Ice Cream

Delicious! If you’re not a believer this will change your attitude to prunes.

Key Features

  • Suitable for Vegetarians

Ingredients

8 medium Egg Yolks (freeze the whites for future use, such as for meringues)
6 oz/180gr Caster Sugar
1 lb/450gr Natural Prunes; pre-soaked according to the directions on the packet (or follow the instructions below) . 'Ready to eat prunes' are not a satisfactory alternative
2 fl. oz/60ml Armagnac or Cognac (a bottle simply labelled brandy - even if mentioning Napoleon - will not produce the same result)
1 pint/600ml Double Cream

Method

Cook the prunes as directed on the packet, or if they are loose - cover them with plenty of tea or water, bring to the boil then simmer until they are tender (possibly as long as 2 hours)

-
Drain them, discard the liquid.

-
Stone the prunes when they are cool enough to handle.

-
Finely-chop the prunes by hand. Don't be tempted to use a liquidiser, as this will over-process them and spoil the texture of the dessert.

-
Put the egg yolks in a, very clean, big bowl (sterilising this in Milton, or something similar, is a good idea - everything used from now on must be very clean.

-
Gradually add the caster sugar while beating, until the mixture forms ribbons.

-
Stir in the roughly chopped prunes and add the Armagnac.

-
In a separate bowl, beat the cream until it holds peaks.

-
Fold the cream into the prune mixture.

-
Freeze.

The alcohol will ensure that the mixture sets to a manageable consistency. To serve use an ice cream scoop dipped in hot water.

Reviews / Comments

Not yet reviewed

Be the first to add a review