Prune ice cream with armagnac

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Photo: Page Turner E-cookbooks
Prep Time:
1 hour
Cooking Time:
15 minutes
Servings:
6


  • For the Prune ice cream with armagnac:
  •  Tags for<b>Prune ice cream with armagnac
  • Tags for Prune ice cream with armagnac
  • main ingredients:
  • prune Pageturner Cookbook
  • eggs Pageturner Cookbook
  • sugar Pageturner Cookbook
  • milk Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
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    Ingredients

    • 2 cups water
      2 tablespoons dry black tea
      2 cups pitted prunes
      3/4 cup Armagnac

      Vanilla Custard Sauce
      7 large egg yolks
      2/3 cup sugar
      pinch salt
      1 teaspoon vanilla extract
      2 cups hot milk

    Directions

    Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.

    In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
    In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
    Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
    The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room

    For the ice cream:
    Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
    Pour the custard into an ice cream maker and follow manufacturer’s directions.

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