Armagnac Ice Cream
This classic, creamy French ice cream, studded with Armagnac-soaked dried plums, is perfect for a special occasion. Serve with Dried Plum Financieres, or with your favorite pound cake recipe.
1 cup (about 6 ounces) coarsely chopped dried plums
1/4 cup Armagnac
2 cups whipping cream
2 cups milk
1 cup sugar
10 egg yolks
Dried Plum Financiers (see recipe)
In small non-reactive bowl, combine dried plums and Armagnac; set aside. In heavy medium saucepan, heat cream, milk and sugar over medium-low heat 5 to 7 minutes or until hot, stirring constantly to dissolve sugar. (Do not boil.) In medium bowl, whisk egg yolks to blend. Gradually whisk in 1 cup of the hot cream mixture; return to saucepan.
Cook over medium-low heat 8 to 10 minutes or until slightly thickened and mixture coats the back of a spoon, stirring constantly. (Do not boil or mixture may curdle.) Pour through strainer into clean bowl; stir in dried plum mixture. Freeze in ice cream maker according to manufacturer?s directions. Serve with Dried Plum Financieres (see recipe).
Recipe created by Drew Nieporent.
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