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Prune Armagnac Ice Cream

Armagnac, the 'liquid gold of Gascony' is a smooth, velvety brandy of very high quality made in the south west of France and generally regarded as being second only to the very best Cognac. Armagnac is of much more ancient origin than Cognac. It combines very well with fruit in desserts and preserves.

Preparation time: 15 minutes, plus freezing
Cooking time: 10 minutes

Image of Prune Armagnac Ice Cream

225g (8oz) packet pitted, ready-to-eat prunes
3 tablespoons Armagnac
225g (8oz) granulated sugar
150ml (¼ pint) water
2 egg whites
300ml (½ pint) double cream


Serves: 9


1. Puree the prunes with the Armagnac in a blender or food processor.

2. Place the sugar and the water in a small saucepan and stir over a low heat until the sugar dissolves, then boil, without stirring, to hard ball stage, 120°C/248°F on a sugar thermometer.

3. Meanwhile, beat the egg whites until stiff in a medium bowl, then pour on the hot syrup in a thin stream, beating hard all the time, continuing to beat until the mixture is cool. Transfer the mixture to a freezer container.

4. Whip the cream in a bowl until it forms soft peaks. There is no need to scrape off any meringue that clings to the beaters, it will whip into the cream. Stir the prune purée into the meringue mixture, then fold in the cream. Cover and freeze until firm without further beating.

Chef’s Tip:- Can be frozen for 6 months.

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