Prune and Armagnac Ice Cream

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About


  • 1 cup pitted prunes, chopped
  • ½ cup (or as needed) Armagnac
  • 4 cups</


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