Glace Aux Pruneaux
Published November 7, 1992
- Total Time
- 1 hour, plus 10 days' prior preparation
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Ingredients
2 ½ cups prunes
1 cup Armagnac
1 quart whole milk
1 cup sugar
8 egg yolks
Nutritional analysis per serving
26 grams carbs; 63 milligrams cholesterol; 164 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 24 milligrams sodium; 3 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Ten days before you plan to serve the ice cream, combine the prunes and Armagnac in a covered container. Set aside.
- Step 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 ⅔ cup of the sugar in a saucepan. Bring to a boil. Stir to dissolve sugar. Remove from heat. Set aside.
- Step 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.
Private Notes