Prune and Armagnac Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hambleton Hall,

Chef Nicholas Gill


  • 8 oz. (225 g.) prunes
  • 5 fl.oz. (150 ml.) water
  • 5 fl.oz. (150 ml.) red wine
  • rind 1 lemon
  • rind 1 orange
  • 1 cinnamon stick
  • 6 oz. (175 g.) granulated sugar
  • squeeze lemon juice
  • ½ pint (275 ml.) double cream
  • 1 tablespoon Armagnac or brandy


Place the prunes in a saucepan with the water, red wine, lemon rind, cinnamon stick and sugar. Cover and simmer for 45-60 minutes until tender. Drain well and reserve the juices.

Remove the stones from the prunes, then purée in a liquidiser or food processor until smooth. Transfer to a mixing bowl and blend in the Armagnac and the cooking juices. Taste and add a squeeze of lemon juice or a little sugar if needed.

Lightly whip the cream and fold in lightly to the mixture. Transfer to a plastic container and freeze until firm.