Recipe by Chef Kate
This requires advanced planning, because the prunes should marinate in Armagnac for about ten days before being used in the glace. Many a Gascon kitchen will have, as a matter of course, prunes in Armagnac in an earthenware crock, always available for recipes like this or to be used in compotes or eaten on their own. Prep time does NOT include ten days of maceration or freezing time.
Directions See How It's Made
- Ten days before you plan to serve the ice cream, combine the prunes and the Armagnac in a covered container and set in a cool place.
- When ready to make the ice cream, set aside 6 or 8 prunes.
- Place the remaining prunes and the Armagnac in a food process or blender and process to a corse puree and set aside.
- In a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
- Meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
- Slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
- Return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
- Remove from heat and allow to cool.
- When completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
- Follow machine directions.
- Serve, garnishing with reserved prunes.