Armagnac Ice Cream Recipes

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PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Provided by Claudia Fleming

Yield 1½ quarts

Number Of Ingredients 7

2 cups roughly chopped pitted prunes
3 tablespoons Armagnac
4 cups milk
1 cup cream
1¼ cups sugar
12 large egg yolks
Pinch of salt

Steps:

  • Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
  • In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
  • Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
  • Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.

CHOCOLATE PRUNE ARMAGNAC ICE CREAM



Chocolate Prune Armagnac Ice Cream image

Categories     Ice Cream Machine     Chocolate     Dessert     Frozen Dessert     Prune     Cognac/Armagnac     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

1 cup (about 6 ounces) pitted prunes
1/3 cup Armagnac
1 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 1/2 cups milk
1 teaspoon vanilla
6 ounces fine-quality bittersweet chocolate, chopped coarse
1 1/2 cups well-chilled heavy cream

Steps:

  • In a saucepan combine the prunes and 1/3 cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse.
  • In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes, add the vanilla and the chocolate, and whisk the mixture until the chocolate is melted. Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer's instructions.

PRUNE ARMAGNAC CLAFOUTI



Prune Armagnac Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
  • In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
  • Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

ARMAGNAC-POACHED PRUNES WITH VANILLA ICE CREAM



Armagnac-Poached Prunes with Vanilla Ice Cream image

Categories     Fruit     Ginger     Dessert     Prune     Vanilla     Cognac/Armagnac     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups Armagnac or brandy
1 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
1 1-inch piece fresh ginger, thinly sliced
1 vanilla bean, split lengthwise
1 pound pitted prunes, halved (about 3 cups)
Vanilla ice cream

Steps:

  • Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
  • Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Elegant, rich layers of flavor - unless you tell, not many can identify the "lowly" prune! Classic combination of prunes, armagnac & chocolate. Worthy of a place at the finest dinner table (or on the veranda with no one else around). Ideally, plan ahead & let the prunes macerate a few days in the Armagnac (though not necessary). The ice cream can be served immediately after making or after hardening in freezer overnight. I included the initial chilling of the mix before freezing in the prep time. Note: Adapted from "The Perfect Scoop" by David Lebovitz.

Provided by Busters friend

Categories     Frozen Desserts

Time 1h30m

Yield 1 quart

Number Of Ingredients 9

5 ounces prunes, quartered, pitted
6 tablespoons armagnac
7 tablespoons sugar, divided
1 cup sour cream
1 1/2 cups milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons cocoa powder

Steps:

  • Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons 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 or several days in the fridge.
  • When ready to make the ice cream, purée the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
  • Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
  • Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.

Nutrition Facts : Calories 1440, Fat 63.6, SaturatedFat 39.3, Cholesterol 152.4, Sodium 597.3, Carbohydrate 212.2, Fiber 13.7, Sugar 143.1, Protein 24.5

PRUNE ICE CREAM WITH ARMAGNAC



Prune Ice Cream With Armagnac image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert

Time 20m

Yield Makes 1 quart

Number Of Ingredients 5

32 ounces crème fraîche
12 tablespoons sugar
6 large egg yolks
3/4 cup chopped pitted prunes
1 tablespoon Armagnac

Steps:

  • Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
  • Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
  • Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 16 grams

ARMAGNAC ICE CREAM



Armagnac Ice Cream image

This recipe originally accompanied [Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce](/recipes/food/views/15828) .

Yield Makes about 1 quart

Number Of Ingredients 5

1/2 cup plus 1 tablespoon Armagnac
1 cup heavy cream
1 1/2 cups milk
8 large egg yolks
2/3 cup sugar

Steps:

  • Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
  • In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
  • Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.

CHOCOLATE CAKE WITH ARMAGNAC ICE CREAM



Chocolate Cake with Armagnac Ice Cream image

Provided by Food Network

Number Of Ingredients 8

8 ounces butter
8 ounces bittersweet chocolate
4 whole eggs
4 egg yolks
3 ounces sugar
2 1/4 tablespoons flour
Butter, for pan
Flour, for pan

Steps:

  • Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove. In a mixing bowl, whisk the whole eggs plus the yolks together with all of the sugar until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture, add the flour by hand with a whisk, again being careful not to incorporate air. Butter and flour 4 (approximately 4-ounce) cake molds, tapping the pan to remove excess flour, and pour the chocolate batter into the pan. Place in the middle rack of the oven and bake for 8 minutes. Unmold and serve warm.
  • Armagnac Ice Cream: 1 quart half-and-half 3 tablespoons Armagnac 1 cup sugar 9 egg yolks
  • Warm the half and half and Armagnac in a saucepan over medium heat until it comes to a boil, then remove the saucepan from the stove. While the half and half is heating, whisk the sugar and egg yolks in a bowl until pale lemon in color. Add the sugar/egg yolk mixture to the half and half and return to the stove over very low heat. Stir constantly with a wooden spoon until the foam on the top disappears and the mixture is thicker and coats the back of the spoon. Remove from the stove immediately and stop the cooking by placing the saucepan in a bowl of ice, stirring the mixture to cool it. Freeze in an ice cream maker according to manufacturer's instructions.

PRUNES IN ARMAGNAC



Prunes in Armagnac image

Provided by Ina Garten

Categories     dessert

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 spiced tea bags, such as Mariage Freres or Constant Comment
4 cups extra-large pitted prunes (18 to 20 ounces), such as Sunsweet Premium
1/3 cup honey, plus extra for serving
1 1/2 cups Armagnac, plus extra for serving
1 1/2 teaspoons pure vanilla extract
1 cup freshly squeezed orange juice (3 oranges)
1 vanilla bean, split in half lengthwise
2 (3-inch) cinnamon sticks
2 lemons
2 pints honey vanilla ice cream, softened for serving

Steps:

  • Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
  • Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
  • To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

VANILLA-ARMAGNAC ICE CREAM



Vanilla-Armagnac Ice Cream image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Yield Makes 1 quart

Number Of Ingredients 5

3 cups heavy cream
2/3 cup sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
1/4 cup good Armagnac

Steps:

  • Warm the cream, sugar, vanilla, and vanilla seeds in a small saucepan over medium heat until the sugar is dissolved. Be sure that all the sugar is dissolved; you will no longer feel any grittiness from the sugar when you rub some cream between your fingers. Strain into a bowl, cover, and chill well.
  • Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving.

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