THE SCOOP: Prune-Armagnac ice cream has intense flavor. (Bob Chamberlin / Los Angeles…)
Total time: 15 minutes, plus overnight macerating and freezing time
Note: 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.
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.
5 ounces pitted prunes, quartered
6 tablespoons Armagnac
7 tablespoons sugar, divided
1 cup sour cream
1 1/2 cups milk
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1. 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.)
2. To make the ice cream, purée 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.
3. 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.
Each serving: 199 calories; 3 grams protein; 26 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 17 mg. cholesterol; 34 mg. sodium.