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
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.