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Aug 11, 2005 09:23 AM

Ice Cream Challenge

  • g

All this ice cream talk has me thinking fondly of the prune armagnac ice cream I had in Paris (Bertillion, natch)a number of years ago. OK Carb Lover, et. al. got a recipe for me? I just got a Cuisinart ice cream maker thanks to a wonderful friend and I don't want to wait for my next trip to Paris to have a lick of that delicious ice cream.

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  1. Thre is one in the Bouchon cookbook. It calls for a quart of creme fraiche, 3/4 C. sugar, 6 egg yolks, 3/4 C. chopped pitted prunes and 1 Tbs. armagnac.

    He wants you to make a custard by combining 6 Tbs. sugar with the creme fraiche and cooking at a simmer and stirring until the sugar is dissolved. Then whisk the remaining sugar with the egg yolks until thick and light in color. Temper the yolks with some of the hot creme and then combine and cook until the custard coats the back of a spoon. Remove from the heat and pour into a metal bowl sitting in an ice bath to chill. Then strain and chill for several hours or over night. Churn freeze and when the ice cream is thickened to soft serve status mix ini the prunes and argmanac.

    2 Replies
    1. re: Candy

      Perfect. Thanks so much. I'll try it asap.

      1. re: georgeb

        Let us know how it comes out!

    2. I have never eaten or made prune armagnac ice cream, but it sounds delicious, especially if you're eating it in Paris. I would have given you Bouchon's recipe too since I have that book from my library. I also have Patricia Wells' Paris cookbook but no such recipe in there.

      Bouchon's recipe looks very rich and luscious since it uses creme fraiche and lots of egg yolks. I googled and found a recipe by Rick Rodgers that I linked. I don't know much about him, but I remember hearing some good things. His recipe is definitely not as rich and has more armagnac (maybe too much) than Keller's recipe. Also looks like it makes about 3/4 qt. while Keller's makes more than a qt. Even if you don't use the below recipe, it may be a useful comparison. Good luck and please let us know how it turns out!

      Here's also a recipe for armagnac (sans prunes) ice cream from Rocco Dispirito that looks good and very easy:

      For future ice cream recipes, Epicurious is also a good resource.


      2 Replies
      1. re: Carb Lover

        There are a number of prune and argmananc combinations on Epicurious too. Before I read your Rodgers recipe, I was thinking that maceratng the prunes in the argmanac woudld be a good idea and give it a little more pronounced flavor.

        1. re: Candy

          Thanks again Candy and Carb Lover. I was thinking about macerating the prunes in the armagnac. I bet that's how they do it in Paris. I have a number of Wells' books and will check them. Nothing in my copy of Guy Savoy's 'Simple French Recipes for the Home Cook'. Guess it's not simple enough. Now I have to do some research into the best armagnac for the job!

      2. There is also a recipe in "The Last Course, desserts from the Grammercy Tavern" (As an aside I need to have words with whoever mentioned that book, really don't need to order more from Amazon right now!)

        2 c. prunes
        3 T Armagnac
        3 c milk
        1 c cream
        1.25 c sugar
        12 yolks

        cover prunes with water, bring to boil, turn off heat, cool and drain. macerate in armagnac overnight.

        usual sort of custard method. freeze the custard and fold in the prunes just after the frozen custard comes out of the machine

        2 Replies
        1. re: Renata

          With that book you hardly need any other dessert book. I'm getting ready to make those little chocolate tarts that are on the cover. Chocolate tarts willed with caramel and then topped with ganache and fleur de sel. Salt and caramel and chocolate, what could be better?

          1. re: Renata

            Ooooo. I have that book. I slap my hand to my forehead. Hard.