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Makes: 1 quart


  • 2 cups water
    2 tablespoons dry black tea
    2 cups pitted prunes
    3/4 cup Armagnac

    Vanilla Custard Sauce
    7 large egg yolks
    2/3 cup sugar
    pinch salt
    1 teaspoon vanilla extract
    2 cups hot milk


  • Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.

    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

    For the ice cream:
    Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
    Pour the custard into an ice cream maker and follow manufacturer’s directions.
Prune ice cream with armagnac

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