Prune And Armagnac Ice Cream |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Dorie Greenspan introduced me to the flavour combination of prunes and Armagnac. It's not something I ever would have tried before but I absolutely love it now and this is currently my favourite ice cream. Ingredients:
1 cup 1% milk (that’s what was in the fridge, feel free to up it to whole) |
1 cup heavy cream |
3 large egg yolks |
1/2 cup sugar |
1 tsp vanilla |
10 prunes, chopped |
1/4 cup armagnac |
1/4 cup water |
Directions:
1. Put the prunes and 1/4 cup Armagnac in a small saucepan over medium heat and cook until most of the water evaporates. Remove the pan from heat and light it on fire! Weeeewww!!!! Look at those flames go! When the flames die out, pour the prunes and any leftover liquid into a bowl to cool.
2. Bring the milk and cream to a boil in a heavy bottomed saucepan. Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and slightly thickened. Continue whisking and pour about 1/3 of the hot liquid into the egg mixture to temper it. Continue whisking and pour the remaining liquid into the egg mixture. Pour everything back into the saucepan and cook over med heat, stirring constantly until the custard thickens enough to coat the back of a spoon. (Dorie says the custard should reach 170F but not more than 180F… I don’t have a thermometer so I wouldn’t know). Remove the pan from the heat and strain into a clean, heatproof bowl. Stir in the vanilla and Armagnac mixture and refrigerate until thoroughly chilled. Pour the custard into an ice cream maker and follow manufacturer’s directions.
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