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Ingredients
Prune-Armagnac Purée
- 500 g / 1 lb 1.64 oz prunes
- 200
Method
- For the Prune-Armagnac Puree: Purée all of the ingredients in a blender.
- For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. Cool the base over an ice bath.
- Once the ice cream base is cooled, add the prune-Armagnac purée and whisk thoroughly to completely incorpor