Prune-Armagnac Ice-Cream

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Prune-Armagnac Ice-cream
Prep Time
2 d
Cook Time
30 mins
Total Time
2 d 30 mins
 

An Icecream not intended for the children

Course: Dessert
Cuisine: Swiss
Keyword: armagnac, cream, eggs, plums, sugar
Servings: 48 servings
Author: Ulrich Koepf
Ingredients
  • 4 pound dried prunes pitted
  • 2 quart Armagnac or Brandy to substitute
  • 48 each egg yolks
  • 2 cups white sugar
  • 2 quart Heavy cream
  • 2 quart Whole Milk
  • 4 tbls Vanilla Extract or 4 vanilla bean pods
Instructions

  1. Place prunes in a flat bowl or container, marinate the Prunes in the Armagnac or Brandy for 15 days, or longer if necessary, until all the liquor is absorbed by the Prunes. Chop the Prunes in a Cuisinart or Food processor.

    In a non-reactive saucepot, mix the egg yolks & the sugar with the wire whip, gradually add stir in the milk and cream. Stir over low heat until the mixture coats the back of a kitchen spoon.

    DO NOT BOIL!

    Remove from the heat and let cool. Stir in the vanilla. Pour the custard into a freezable container, cover, and freeze until mushy. This will take several hours. Then transfer the mixture to a chilled Kitchen Aid or Electric Mixer bowl, and whip/beat until smooth & fluffy. Do this step as fast as you possibly can in order not to melt the mixture too much.

    Now fold in the marinated, chopped Prunes, mix well, place in freezer until almost hard.

    You may substitute the Prunes with marinated Black or Summer truffles!!