Prune and Armagnac Ice Cream

Glace aux Pruneaux à l’Armagnac

Preparation info
  • Makes 2 Quarts; Serves

    10 to 12

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a variation of a marvelous creation by André Daguin. It is perhaps the most elegant ice cream I know. It should be made with prunes that have been soaked in Armagnac for at least 2 weeks. To give an illusion of extra richness but not too many extra calories, I add a little heavy cream when the ice cream has nearly solidified. This way, the butterfat in the cream will “glide” into the chilled ice cream, endowing it with a satiny texture.

Prepare 1 day in adva