Prune Ice Cream With Armagnac Recipes

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PRUNE ARMAGNAC SORBET



Prune Armagnac Sorbet image

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

Yield Makes 8 servings

Number Of Ingredients 7

1 cup pitted prunes (7 ounces)
1 cup Armagnac
3/4 cup sugar
2 cups cold water
1/2 cup fresh orange juice
Garnish: slivers of prune
an ice cream maker

Steps:

  • Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.
  • Bring sugar and 3/4 cup cold water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 2 minutes.
  • Purée prune and Armagnac mixture with sugar syrup in a food processor until very smooth, about 2 minutes. Add orange juice and remaining 1 1/4 cups cold water and pulse to combine. Force through a fine-mesh sieve into a bowl and discard solids. Chill until cold, about 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, 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 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

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.

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.

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