Recipe: Prune-Armagnac ice cream - Los Angeles Times
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Recipe: Prune-Armagnac ice cream

THE SCOOP: Prune-Armagnac ice cream has intense flavor.
THE SCOOP: Prune-Armagnac ice cream has intense flavor.
(Bob Chamberlin / Los Angeles Times)
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Total time: 15 minutes, plus overnight macerating and freezing time

Servings: 8

Note: Adapted from “The Perfect Scoop” by David Lebovitz. This is best when assembled a day or more ahead. It can be made up to 3 days in advance. Feel free to let the prunes macerate in the Armagnac a few days ahead.


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5 ounces pitted prunes, quartered

6 tablespoons Armagnac

7 tablespoons sugar, divided

1 cup sour cream

1 1/2 cups milk

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

Pinch of salt

1. Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoon of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours. (The prunes can be macerated a few days in advance -- refrigerate the prunes and Armagnac in a covered container or sealable plastic bag with the air removed.)

2. To make the ice cream, purée the prunes and their liquid in a food processor along with the sour cream, milk, the remaining 6 tablespoons sugar, lemon juice, vanilla and salt. Pulse the mixture until it’s almost smooth, but leave a few little bits of prunes remaining.

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3. Chill the mixture in the refrigerator for about an hour, then freeze in your ice cream maker according to the manufacturer’s instructions. Makes about 1 quart.

Each serving: 199 calories; 3 grams protein; 26 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 17 mg. cholesterol; 34 mg. sodium.

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