Prune-Armagnac Ice Cream

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.

4. 4

   Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.