| 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.
A Message from our Provider:
“God Answers Knee Mail”