Prune Armagnac Ice Cream Recipe - Cooking Index
Prune Armagnac Ice Cream Recipe - Cooking Index
California prunes come largely from a traditional French variety of plum tree called the Prune d'Agen. Here Nick Coe, chef of Nick's, a year-old patio restaurant in South Pasadena, gives local prunes a rich, cool and classic Gallic treatment.
Type: Fruit| 1/2 cup | 118ml | Water |
| 1 1/2 cups | 297g / 10oz | Sugar - divided |
| 1 cup | 146g / 5.1oz | Chopped prunes |
| 1/2 cup | 118ml | Armagnac |
| 8 | Egg yolks | |
| 3 cups | 711ml | Milk |
| 3 cups | 711ml | Whipping cream |
Bring water, 1/4 cup of the sugar and prunes to boil. Simmer 15 minutes. When partially cooled, add Armagnac, cover and set aside.
Cream egg yolks and remaining 1 1/4 cups sugar in mixing bowl. Scald milk in medium saucepan. Add 1 cup hot milk slowly to egg-sugar mixture, stirring constantly, then return to saucepan. Cook over low heat, stirring, until mixture thickens, about 3 to 4 minutes.
Strain into bowl. Stir in cream. Chill 1 hour. Place in ice-cream maker and follow manufacturer's directions. When ice cream is done, swirl in prune-Armagnac mixture.
This recipe yields 12 to 14 servings.
Each of 14 servings: 358 calories; 51 mg sodium; 230 mg cholesterol; 23 grams fat; 33 grams carbohydrates; 5 grams protein; 0.23 gram fiber.
Source:
The Los Angeles Times, 07-07-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.