Prune and Cognac Ice Cream

Never have I felt more like a fully fledged member of the Food Tosserati as when I found myself using raw milk from the farmers’ market to make this ice cream, then shortly after seasoning my dauphinoise with penja pepper, before jostling it into the fridge next to the batch of wild garlic pesto I’d made the day before. Oh dear.

Tell you what though, raw milk does taste fantastic. ‘Raw’ meaning unpasteurised. It’s rich and creamy and supposedly has health benefits which are destroyed by pasteurisation. I don’t know the evidence for this and frankly I don’t have time to look so if anyone out there has properly delved into it, I’d be grateful to know the outcome.

What I can tell you is that it makes fabulous ice cream. It was supposed to be prune and Armagnac, but there’s only so far a corner shop in Camberwell can stretch in the booze department, so prune and cognac it was and blimey, was it ever tasty.

Prunes simmered with cognac, ready for the custard

I made this for dinner, for the boyfriend’s parents no less. When I took the first mouthful I thought ‘holy shit, this is a bit good’ but obviously kept my trap shut for fear of appearing smug or boastful. So if you want to impress parents or other such important people, and also erm, keep them regular, then make this ice cream.

Prune and Cognac Ice Cream (fills 2 plastic tubs of the kind that takeaway food arrives in)

20 prunes, pitted and chopped (just chop each into about 3 pieces)
180ml cognac
60ml water
500ml double cream
500ml whole milk
225g caster sugar
6 large egg yolks

Simmer the prunes, cognac and water in a small pan, until 3/4 of the liquid has evaporated. Set aside to cool.

Scald the milk and cream (this means heating it until almost but not boiling, basically when bubbles start to appear around the edge, you’re done). Whisk the egg yolks and sugar together until they turn pale and start to thicken. Continue whisking, and add about 1/3 of the hot milk and cream mixture to the egg mix, then when it is incorporated, add the remaining mixture (again whisking all the time).

Pour the lot into a clean, heavy based pan and cook over a low-medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. You can also test if it’s ready by drawing a line down  the custard on the back of the spoon with your finger. If the line stays, it’s ready. A thermometer makes this even easier. You want to keep the custard between 70 – 80C. At 70 it starts to thicken, at 80 it starts to curdle. You’ll probably get the result you want at about 75C.

Put the mixture aside in a bowl and add the prunes and any juices. Cover by placing a layer of cling film or greaseproof paper directly on top of the custard, to stop a skin forming. Leave to cool completely, before churning in an ice cream maker, then freezing for an hour or two before serving.

You can also make this without an ice cream maker, but you’ll need to remove it from the freezer every hour or so and either beat it with an electric mixer or hand whisk, the idea being to break up as many ice crystals as you can in order to make it as smooth and creamy as possible.

Category: Desserts, Ice Cream | Tags: , , , , 19 comments »

19 Responses to “Prune and Cognac Ice Cream”

  1. Kavey

    Yup. I need some of that. Is it like rum raisin on crack?

  2. Helen

    That is exactly what it is like. I should have called it that.

  3. Ozzy

    I might be blind but at which point do you add the prunes? I assume just before churning?
    Also, do you chop the prunes or do you leave them whole?

  4. Helen

    Sorry! Will amend recipe now. My fault…

  5. Ozzy

    Thanks!

  6. Catherine Edwards

    Tosserati hahahahahahaha.

  7. Helen

    Fully fledged member! Must go and eat some Morley’s to make up for it.

  8. Kerry

    This is going to be what gets me to crack out the ice cream maker at last. Looks fab.

  9. Helen

    Yes! Liberate that ice cream maker!

  10. Christopher

    Yum yum yum – As a fellow Camberwellian I can manage without the Armagnac – but was the raw milk from the ever-decreasing Camberwell Green farmers market?

  11. Helen

    Oh no! Ever decreasing?

  12. Christopher

    There were only four stalls there last week, which doesn’t look good – I haven’t been today. But is that where you got the milk?

  13. Reading Gent

    But I have it on very good authority that the aforementioned boyfriend’s parents had to be consulted – indeed asked to officiate – on the matter of cooking leg of lamb. Obviously lambs are very rare in the big smoke and it takes country folk to know how they should best be cooked.

  14. Helen

    Oh dear, that’s a shame. Yes that’s where I bought it.

  15. Donald

    ReadingGent sounds like a troll name.

  16. Helen

    Ha ha! Hello Joe. I can’t deny that this is true. I am however excellent at roasting pigeons and rats.

  17. Ashley Bee (Quarter Life Crisis Cuisine)

    At first glance I was like “grandma ice cream?” but further inspection leads me to believe this is probably awesome!

  18. Tastaolletes

    Hello, very nice recipe. I have found your blog recentlly, but I will come back. Thanks for share your knowlege!

    And sorry about my poor english. I’m learning!

  19. anna @ annamayeveryday.co.uk

    This looks fabulous, just delicious and the photograph is simple and stunning. I bought some prunes today for a tagine, never mind that ice cream is a better idea.


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