French · Dessert
Prune and Armagnac Ice Cream
A no-churn French ice cream built on the classic pairing of Agen prunes and Armagnac, where the fruit is macerated in brandy until soft and boozy, then folded through whipped cream and condensed milk so it sets rich and scoopable without an ice-cream maker.
$1
15 minsPrep
0 minsCook
405 minsTotal
EasyLevel
Nutrition per serving
388Calories
3.9gProtein
25.5gFat
33.4gCarbs
27.6gSugar
1.6gFiber
254mgSodium
76mgChol
15.7gSat Fat
325mgPotassium
133mgCalcium
0.3mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
2.3gAlcohol
Goes well with
Darjeeling Tea
local
Armagnac
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Roughly chop the prunes and place in a small bowl with the Armagnac, warming the brandy slightly first so it soaks in faster; leave to macerate for at least 30 minutes, longer if time allows.
2
Whip the heavy cream in a chilled bowl with a hand mixer to soft peaks — it should hold a gentle curl but not turn grainy.
3
Fold the condensed milk, vanilla extract and salt into the whipped cream gently, cutting through rather than stirring, to keep as much air in as possible.
4
Drain the prunes, reserving any unabsorbed brandy, and fold both the prunes and the reserved brandy through the cream base until just streaked through.
5
Spoon the mixture into a small freezer-safe tub, pressing down gently to remove air pockets at the base, and smooth the top.
6
Cover with a lid or clingfilm pressed onto the surface and freeze for at least 6 hours, ideally overnight, before scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Prune, chopped, soaked,
- 18g18g Brandy, warmed for soaking, , 65% alcohol retained
- 95g95g Heavy Cream, whipped to soft peaks,
- 65g65g Condensed Milk,
- 3g3g Vanilla Extract,
- 1g1g Salt,
