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PRUNE ICE CREAM WITH
ARMAGNAC
Makes: 1 quart
Makes: 1 quart
2 cups water
2 tablespoons dry black tea 2 cups pitted prunes 3/4 cup Armagnac
Vanilla Custard Sauce (recipe below)
Pour boiling water over tea
and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 12
hours. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover
tightly and macerate for at least 1 week.
For the ice cream:
Vanilla Custard Sauce. Strain it and chill. Drain the prunes. Puree the
fruit. Stir the puree into the cold custard and chill until very cold.
Vanilla Custard Sauce 7 large egg yolks 2/3 cup sugar pinch
salt 1 teaspoon vanilla extract 2 cups hot milk
In mixing bowl,
mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt
and vanilla and blend well. In a saucepan, bring the milk to a boil.
Gradually pour over egg mixture while whisking. Transfer to a saucepan, and
cook the mixture over medium heat, swirling it and constantly scraping the
bottom and sides of the pan with a wooden spatula. The custard is done when
it coats the spatula evenly. The mixture must not boil. Pour the mixture
through a fine strainer into a mixing bowl. Cool to room
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