Prune and Armagnac Ice Cream

Preparation info

  • Makes about

    1 quart

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 1 cup pitted prunes, chopped
  • ½ cup (or as needed) Armagnac
  • 4 cups heavy cream
  • ¾ cup sugar
  • Pinch salt
  • 9 large egg yolks


    Place the prunes in a container with a lid and pour the Armagnac over the prunes. Cover and let macerate at room temperature at least overnight or preferably up to 3 days.

    Heat the cream, sugar, and salt in a saucepan over medium heat until the mixture is hot and the sugar dissolved.

    Lightly whisk the egg yolks until completely blended. Whisk in about 1 cup of the hot cream mixture, then whisk into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

    Strain the custard into a mixing bowl and place immediately in a larger bowl filled with ice water. Chill the custard well, preferably overnight in the refrigerator. Freeze in an ice cream maker according to manufacturer’s instructions. Squeeze the prunes dry and fold into the ice cream when it finishes freezing.