Prune and armagnac ice cream

Preparation info
  • Makes about

    1 litre

    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

I first tasted this sensational ice cream at Berthillon, the excellent ice cream shop on the He St Louis in Paris. The best French prunes come from Agen in southwest France in the heart of armagnac country, so the marriage of prunes and armagnac is a combination of two of the region’s finest products.


  • 75 g granulated sugar
  • 75 ml armagnac
  • 250


Bring 75ml of water and the granulated sugar to the boil, stirring to dissolve the sugar Simmer for 5 minutes, then add the armagnac. Bring to the boil, add the prunes, remove the pan from the heat, cover it and leave to infuse for 1 hour. Purée the mixture in a food processor and set aside.