Glace Aux Pruneaux

Ingredients

• 2 ½ cups prunes
• 1 cup Armagnac
• 1 quart whole milk
• 1 cup sugar
• 8 egg yolks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    764 calories; 9 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 135 grams carbohydrates; 62 grams sugars; 11 grams protein; 70 milligrams cholesterol; 112 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One and a half quarts

Preparation

1. Ten days before you plan to serve the ice cream, combine the prunes and Armagnac in a covered container. Set aside.
2. To make the ice cream, remove six prunes from the container. Set aside. Place the remaining prunes and Armagnac in a food processor or blender. Process to a coarse puree. Set aside. Combine the milk with 2/3 cup of the sugar in a saucepan. Bring to a boil. Stir to dissolve sugar. Remove from heat. Set aside.
3. Beat the remaining sugar with the egg yolks until the mixture is pale yellow and thick. Slowly whisk 1 cup of the hot milk mixture into yolks. Pour the hot custard into the saucepan. Cook over medium heat, stirring constantly, until it reaches 175 degrees on a candy thermometer. Remove the saucepan from the heat. Set aside until cool. Add the prune puree. Refrigerate until chilled. Pour into the bowl of an ice-cream maker and proceed as directed. Scoop the ice cream into individual bowls and garnish with the reserved prunes.