Prune Tequila Ice Cream Recipes

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APPLE CRISP WITH PRUNE TEQUILA ICE CREAM



Apple Crisp with Prune Tequila Ice Cream image

Provided by Claire Archibald

Categories     Food Processor     Fruit     Dessert     Bake     Apple     Pecan     Fall     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

For topping
2 1/3 cups all-purpose flour
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
3/8 teaspoon cinnamon
3/8 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
1 1/3 cups pecans, toasted and chopped
For filling
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds Macoun, Fuji, or Jonagold apples
2 tablespoons fresh lemon juice
Finely grated zest of 1 navel orange
Accompaniment: prune tequila ice cream

Steps:

  • Make topping:
  • Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
  • Preheat oven to 375°F.
  • Make filling:
  • Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
  • Bake crisp:
  • Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.

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

TEQUILA ICE CREAM



Tequila Ice Cream image

Tequila isn't just for margaritas. When sweetened, it takes on a lovely floral quality which pairs beautifully with tropical fruit. Try a scoop of this with a tropical fruit salad. And remember, most of the alcohol cooks off. From "Tropical Desserts" by Andrew McLaughlin. Cooking time does not include freezing time.

Provided by Chef Kate

Categories     Frozen Desserts

Time 1h30m

Yield 1 quart

Number Of Ingredients 6

1 cup milk
1 1/2 cups heavy cream
1/2 cup tequila (I use Herradura)
1/4 cup sugar
2 tablespoons honey
4 egg yolks

Steps:

  • Combine the milk, cream and tequila in a saucepan and place over medium heat.
  • Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
  • Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
  • Put one third of the milk mixture into the yolks while whisking.
  • Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
  • Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
  • When it has cooled, place in an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : Calories 1906, Fat 157.3, SaturatedFat 93.6, Cholesterol 1278.5, Sodium 286.3, Carbohydrate 108.1, Fiber 0.1, Sugar 85.2, Protein 25.1

DATE OR PRUNE ICE CREAM



Date or Prune Ice Cream image

A delicious and simple to make non-dairy ice cream that I devised by combining ideas from recipes in "The Natural Way" cookbooks by Mary-Anne Shearer.

Provided by Healthnutty

Categories     Frozen Desserts

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (400 ml) can coconut cream (chilled)
250 g pitted dates (fresh or dried)
30 ml raw honey
30 ml fresh lemon juice (1/2 a lemon)
1 1/4 ml salt

Steps:

  • If using dried dates, add 30 ml warm water and chop with the metal blade in a food processor.
  • Add all the other ingredients and process until smooth.
  • Freeze in ice cream machine or freeze for about an hour in a freezer proof container, beat or process again, freeze and process again after another hour.
  • If using fresh dates, put all the ingredients in the processor at the beginning. The dates can also be replaced by 250g soft pitted prunes.
  • If unable to process during the freezing process, merely freeze in a narrow container and cut slices to serve.

Nutrition Facts : Calories 447.4, Fat 22.1, SaturatedFat 19.4, Sodium 211.7, Carbohydrate 66.6, Fiber 7.8, Sugar 56.1, Protein 4.9

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