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.

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