| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Gourmet/bon, January 199 | 1 | servings | |
INGREDIENTS
| 1 | c | Pitted prunes; (about 6 ounces) |
| 1/3 | c | Armagnac |
| 1 | c | Sugar |
| 1 | tb | Cornstarch |
| 3 | lg | Egg yolks |
| 1 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 6 | oz | Fine-quality bittersweet chocolate; chopped coarse |
| 1 1/2 | c | Well-chilled heavy cream |
INSTRUCTIONS
In a saucepan combine the prunes and 1/3 cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse. In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes, add the vanilla and the chocolate, and whisk the mixture until the chocolate is melted. Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet January 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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