INGREDIENTS

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.

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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