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Prune & Armagnac Ice Cream
Delicious! If you’re not a believer this will change your attitude to prunes.
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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
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.
The alcohol will ensure that the mixture sets to a manageable consistency. To serve use an ice cream scoop dipped in hot water.