Glace Aux Pruneaux (gascon Prune Ice Cream)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups prunes, pitted
• 1 cup armagnac
• 1 quart milk
• 1 cup sugar
• 8 egg yolks

Recipe

• 1 ten days before you plan to serve the ice cream, combine the prunes and the armagnac in a covered container and set in a cool place.
• 2 when ready to make the ice cream, set aside 6 or 8 prunes.
• 3 place the remaining prunes and the armagnac in a food process or blender and process to a corse puree and set aside.
• 4 in a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
• 5 meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
• 6 slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
• 7 return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
• 8 remove from heat and allow to cool.
• 9 when completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
• 10 follow machine directions.
• 11 serve, garnishing with reserved prunes.