Prune Sherry Ice Cream With Burnt Sugar Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 6 | oz | Pitted prunes, about 1 cup |
| 1/4 | c | Dry Sherry |
| 1 2/3 | c | Sugar |
| 1 | T | Cornstarch |
| 1 | Whole large egg | |
| 3 | Egg yolks | |
| 2 | c | Milk |
| 1 1/2 | c | Heavy cream |
| 1/2 | c | Sliced almonds, toasted |
| lightly |
INSTRUCTIONS
In a saucepan combine the prunes and 1 cup water, bring the water to a boil, and simmer the prunes for 15 to 20 minutes, or until they are very soft. Add the Sherry, simmer the mixture for 1 minute, and let it cool. In a food processor puree the mixture coarse. In a bowl whisk together 2/3 cup of the sugar, the cornstarch, the whole egg, and the yolks and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking constantly, for 2 minutes. Strain the custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and add the prune mixture and the cream. Stir the custard mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, spoon the ice cream into it, and freeze the ice cream, the top smoothed and the surface covered with plastic wrap, for at least 8 hours or overnight. The ice cream may be made 1 week in advance. In a dry large deep heavy skillet cook the remaining 1 cup sugar over moderately low heat, undisturbed, until it is melted, increase the heat to moderate, and cook the sugar, swirling the skillet occasionally, until it turns a deep caramel. Remove the skillet from the heat, pour 1 cup hot water carefully into the side of the skillet, and boil the burnt sugar sauce, stirring, until it is syrupy and reduced to about 3/4 cup. The sauce may be made 1 week in advance and kept covered and chilled. Unmold the ice cream and serve it, sliced, with the sauce, warm or at room temperature, and sprinkled with the almonds. Serves 6 to 8. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3123
Calories From Fat: 1139
Total Fat: 130.6g
Cholesterol: 1024mg
Sodium: 406mg
Potassium: 2023.6mg
Carbohydrates: 446.5g
Fiber: 14.1g
Sugar: 361.4g
Protein: 50.7g