I have made no secret of my love for the regional prunes of the Lot-et-Garonne, the beautiful pruneaux d’Agen.
A while ago I promised you a recipe for ice cream with French prunes and Armagnac, but I realized it was still a bit too cold and not many would be interested in an ice cream recipe. However, spring is on its way, and in some parts of the world, it’s already quite warm! In fact, this morning I saw pictures of friends inthe south of France who were already enjoying the beach! Now’s a good time as ever to share that recipe.
So forget the usual rum-raisin variety — the flavor of this Armagnac-infused ice cream is definitely more elegant. Served with an espresso, it makes the perfect ending to your meal. Or serve a single boule over a warm fondant au chocolat for a taste of heaven on earth!
Agen Prune Ice Cream Armagnac
Makes about 1 liter
- 15 Pruneaux d’Agen, chopped
- 105ml Armagnac
- 800ml single cream
- 1 vanilla pod. split in half and seeds scraped out
- 4 egg yolks
- 170g caster sugar
Soak the chopped prunes in 75ml of Armagnac overnight. The following day, gently cook the prunes and the rest of the Armagnac (in a covered saucepan) for about 3 minutes. Allow to cool. Place the cream, vanilla seeds and vanilla pod in a large saucepan. Heat gently for 3 minutes taking care not to boil the cream. Remove from the heat, take out the vanilla pod and set aside. Beat the egg yolks and the sugar until pale and creamy. Add a little of the egg mixture to the cream and whisk well. Pour the rest of the eggs into the saucepan with the cream, start whisking immediately and return to the heat. Cook over a very low heat, whisking constantly. Once the mixture is thickened (10-15 minutes) remove from the heat, stir in prunes and Armagnac and pour into a bowl set over iced water. Allow to cool and refrigerate overnight. Churn (in batches if necessary) in an ice cream machine. Should you not have an ice cream machine, the freezer works fine too. In that case, you won’t need to refrigerate overnight.