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Glace aux Pruneaux et à l’Armagnac
Prune and Armagnac Ice Cream
- Makes
5 cups
ice cream - Difficulty
Easy
By Anne Willan
Published 2007
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.
Ingredients
1 cup 150 g 2 cups 500 ml.
Method
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
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