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Serves: 6
Preparation time: 1 hour
Cooking time: 15 minutes


  • 2 cups water
    2 tablespoons dry black tea
    2 cups pitted prunes
    3/4 cup Armagnac

    Vanilla Custard Sauce
    7 large egg yolks
    2/3 cup sugar
    pinch salt
    1 teaspoon vanilla extract
    2 cups hot milk


  • Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.

    In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and blend well.
    In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking.
    Transfer to a saucepan, and cook the mixture over medium heat, swirling it and constantly scraping the bottom and sides of the pan with a wooden spatula.
    The custard is done when it coats the spatula evenly. The mixture must not boil. Pour the mixture through a fine strainer into a mixing bowl. Cool to room

    For the ice cream:
    Drain the prunes. Puree the fruit. Stir the puree into the cold custard and chill until very cold.
    Pour the custard into an ice cream maker and follow manufacturer’s directions.
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