Prune Tequila Ice Cream Food

APPLE CRISP WITH PRUNE TEQUILA ICE CREAM

Steps:

• Make topping:
• Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
• Preheat oven to 375°F.
• Make filling:
• Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
• Bake crisp:
• Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.

GLACE AUX PRUNEAUX (GASCON PRUNE ICE CREAM)

Steps:

• Ten days before you plan to serve the ice cream, combine the prunes and the Armagnac in a covered container and set in a cool place.
• When ready to make the ice cream, set aside 6 or 8 prunes.
• Place the remaining prunes and the Armagnac in a food process or blender and process to a corse puree and set aside.
• In a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
• Meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
• Slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
• Return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
• Remove from heat and allow to cool.
• When completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
• Follow machine directions.
• Serve, garnishing with reserved prunes.

TEQUILA ICE CREAM

Steps:

• Combine the milk, cream and tequila in a saucepan and place over medium heat.
• Bring to a simmer, and cook gently about 12 to 14 minutes, then remove from the heat.
• Meanwhile, in a bowl, whisk the sugar and honey into the egg yolks until slightly pale and lightened.
• Put one third of the milk mixture into the yolks while whisking.
• Add the yolk mixture into the saucepan with the rest of the milk mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon -- do not allow the custard to boil.
• Remove from the heat, pass through a fine strainer, and place in the refrigerator to cool for 30 minutes.
• When it has cooled, place in an ice cream maker and follow manufacturer's instructions.