Prune Ice Cream With Armagnac

Ingredients

• 32 ounces crème fraîche
• 12 tablespoons sugar
• 6 large egg yolks
• ¾ cup chopped pitted prunes
• 1 tablespoon Armagnac

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    500 calories; 34 grams fat; 19 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 37 grams sugars; 6 grams protein; 263 milligrams cholesterol; 79 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 1 quart

Preparation

1. Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
2. Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
3. Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer’s instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.