Chocolate Prune Armagnac Ice Cream Recipes

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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.

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.

VANILLA ARMAGNAC ICE CREAM



Vanilla Armagnac Ice Cream image

Provided by Ina Garten

Categories     dessert

Time 2h45m

Yield 1 quart

Number Of Ingredients 5

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

Steps:

  • Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very 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.

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

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.

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