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| Recipe Archive > Desserts > |
Drunken Prune Ice Cream
I sometimes decorate this ice cream with half a split vanilla pod lightly dusted with Whitworths icing sugar. Also see Sugar Tip below.
Equipment & Ingredients
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450g / 1lb pitted prunes, (ready to eat) |
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225g / 8oz Whitworths light golden caster sugar |
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Grated rind 1 large orange |
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10fl oz / ½ pt fruity medium red wine |
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5 large free range egg yolks |
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115g / 4oz Whitworths light muscovado sugar |
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7fl oz / 1/3 pt double cream |
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Method
Place the prunes, sugar and orange zest in a bowl and add the wine. Set aside to marinade for several hours or more, stirring occasionally to distribute the sugary juice evenly. Make the ice cream by heating together the milk and vanilla pod. Just before it reaches boiling point, remove it from the heat and allow the pod to infuse for 20 minutes. Remove the pod. Use an electric beater or a balloon whisk to beat the egg yolks and sugar together until the sugar has dissolved and the mixture is smooth and creamy. Slowly pour the warm milk into the egg mixture, whisking all the time. Return the mixture to the saucepan and cook over a low heat, stirring continuously until it has the consistency of thin custard. Set aside, stirring occasionally, until it cools. Beat the cream until it forms soft peaks and fold it into the cooled mixture.
Remove half the prunes and the marinade juice from the bowl and heat in a saucepan for 6 - 8 minutes. This will plump up the prunes and reduce the purple juice to about 2 tablespoons full. Stir the reduced juice into the ice cream followed by the prunes, which must be very finely chopped.
Freeze until the mixture is hard around the edges but slushy in the centre. Take it from the freezer and beat it vigorously to break down the ice crystals. This is best done with an electric beater, but you can use a balloon whisk. Return the mixture to the freezer until it has the same half-frozen appearance as before. Beat it again, then cover the container with a double lid of kitchen foil and refreeze.
To serve, heat the remaining prunes and juice in a small saucepan for about 6 - 8 minutes. Scoop the ice cream into 4 individual serving dishes and spoon some of the prunes and the sweet syrupy juice on top of each serving.
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Sugar Tip
Crisp free-form caramel shapes can dress up simple scoops of ice cream. To make them you will require 250g / 9oz Whitworths granulated sugar and 225ml / 8fl oz water, stirred together over a low heat until the sugar dissolves, then boiled briskly until the syrup turns into an amber coloured caramel.
Remove the saucepan from the heat immediately, then plunge the base of the pan into a bowl of iced water to prevent it from cooking further, but remove pan before the caramel sets. Using a spoon quickly drizzle the caramel into small shapes on to a sheet of lightly oiled baking parchment. Leave the shapes to cool, then carefully peel them from the paper.
Note if the caramel sets too quickly, re-warm it briefly.
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