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Prune-Armagnac ice cream

Prune-Armagnac ice cream
Bob Chamberlin / Los Angeles Times

"YOU'RE so lucky -- you live in Paris!" I hear that a lot from people. I guess they're assuming life here is a nonstop parade of chic Parisians and exquisite chocolates. It's as if I said to folks living in ... Read more

Total time: 15 minutes, plus overnight macerating and freezing time | Serves 8
  • 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

Step 1Place 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.)

Step 2To make the ice cream, puree 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.

Step 3Chill 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.

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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