Glace aux Pruneaux et à l’Armagnac

Prune and Armagnac Ice Cream

Preparation info

  • Makes

    5 cups

    ice cream
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

One year in the late summer, I visited Agen, center of French prune production, and the aromatic vanilla of the drying plums perfumed the air for miles around. This same area in southwestern France also produces the heady spirit Armagnac, and prunes preserved in it are a regional specialty.


  • 1 cup/150 g pitted prunes, 2 cups/500 ml.


To macerate the pitted prunes, put them in a small heatproof bowl and pour over the boiling water. Cover and leave to soak for 1 hour. (If using prunes in Armagnac, skip this step.) Meanwhile make the crème anglaise and chill it. Chill the cream and chill a container to hold the ice cream after freezing.

Drain the soaked prunes and put them with the Armagnac in a food processor, or use