Fromage Glacé aux Pruneaux et à l’Armagnac

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
London SW1

Chef/proprietor Sonia Blech


  • 9 oz. (250 g.) best quality new season prunes, pipped
  • 4 oz. (125 g.) 0% fat fromage blanc or curd cheese
  • 7 fl.oz. (200 ml.) Crème Chantilly
  • juice and rind 1 orange
  • 4 fl.oz. (125 ml.) Armagnac
  • 1 Earl Grey tea bag
  • 4 oz. (125 g.) sugar


Soak overnight the prunes in the orange juice and rind, Armagnac, the tea bag and enough boiling water to cover.

Next day weigh 7 oz. (200 g.) of prunes and put aside the rest for garnish.

Strain the liquid and add the sugar. Cook on a slow heat until it is very, very tight and caramelises just at the edges (no more). Add this liquid, the cheese and the prunes into a food processor and work just enough to mix evenly. Leave to cool well.

Fold the Crème Chantilly very carefully into the cold prune mixture. Freeze in individual glasses or in a container. Serve with the rest of the soaked prunes as garnish and sprinkle with a little more Armagnac.