Prune and Armagnac Ice Cream

• 12 Plump, semi-Dried prunes
• 100 ml Armagnac
• 250

Place the prunes in a bowl. Heat the Armagnac over a gentle heat and pour over the prunes. Cover with clingfilm and macerate overnight. Drain off the Armagnac and reserve it to flavour the ice cream. Remove the stones from the prunes and discard. Cut the flesh into small pieces and set aside until ready to use.

Scald the milk, cream, vanilla beans and seeds in a heavy-based saucepan ove