Prune And Caraway Ice Cream Food

PRUNE AND CARAWAY ICE CREAM

Steps:

• Bring half-and-half with caraway seeds just to a boil in a 3-quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.
• While caraway seeds steep, simmer prunes, vodka, and 1/2 cup sugar in a 1-quart heavy saucepan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then purée mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
• Whisk together yolks and remaining cup sugar in a bowl, then add half-and-half (do not strain) in a stream, whisking. Pour custard into 3-quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170°F on thermometer, about 8 minutes. Immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune purée and vanilla. Chill, stirring occasionally, 30 minutes.
• Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer to harden, about 12 hours.

DATE OR PRUNE ICE CREAM

Steps:

• If using dried dates, add 30 ml warm water and chop with the metal blade in a food processor.
• Add all the other ingredients and process until smooth.
• Freeze in ice cream machine or freeze for about an hour in a freezer proof container, beat or process again, freeze and process again after another hour.
• If using fresh dates, put all the ingredients in the processor at the beginning. The dates can also be replaced by 250g soft pitted prunes.
• If unable to process during the freezing process, merely freeze in a narrow container and cut slices to serve.

PRUNE AND CARAWAY ICE CREAM

Steps:

• 1. Bring half-and-half with caraway seeds just to a boil in a 3 quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.
• 2. While caraways steep, simmer prunes, vodka, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining sugar in a bowl, then add half-and-half ( do not strain) in a stream, whisking.
• 3. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune puree with vanilla. Chill stirring occasionally, for approximately 1 1/2 hours. This step is important since you want to reduce the risk of forming ice crystals.
• 4. Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open container during this time frame to prevent ice crystals from forming.

PRUNE-ARMAGNAC ICE CREAM

Steps:

• Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge.
• When ready to make the ice cream, purée the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
• Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
• Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.