Prune-Armagnac ice cream

Time 15 minutes
Yields Serves 8
Prune-Armagnac ice cream
(Bob Chamberlin / Los Angeles Times)

Place 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.)


To 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.


Chill 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.

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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