California Prune and Cognac Ice Cream

I am sure you have heard of and probably tasted rum and raisin ice cream. Well let’s go one step further, let’s take this idea up a notch!

Are you ready?

I was sent some California Prunes and although I kept thinking of baking recipes, something in the back of my mind kept screaming ICE CREAM!

I started by soaking some prunes in cognac for two days (brandy, rum or sherry would also work well).

My “go to” ice cream base is whipping double cream, whipping condensed milk and gently folding them together.

This is the point you can add the different ingredients to flavour your ice cream the way you want. For this ice cream I soaked the prunes in cognac for a couple of days.  I roughly chopped the prunes and mixed into the whipped mixture with the other ingredients.

Freeze at least overnight,  Because of the alcohol the ice cream will stay at a soft serve so you don’t need to take it out of the freezer before serving. Scoop into bowls to serve. Thin shortbread biscuits go really well with this.

If you want you can make a delicious syrup with the rest of the cognac the prunes soaked in and some sugar.  Boil till the liquid has reduced by at least a third, cool slightly and drizzle over the ice cream.

Serve with shortbread or thin vanilla biscuits. Hope you enjoy this delicious dessert!

Recipe:

5 from 1 vote

Print

California Prune and Cognac Ice Cream

Course: Dessert

Author: Heidi Roberts

Ingredients

• 24 California Prunes
• 1 small Glass jar
• Cognac to cover
• 300 ml Double cream
• ml can condensed milk
• 1 tsp vanilla bean paste
• small amount of marzipan cut into tiny cubes

Instructions

1. In a glass bowl place the California Prunes and cover with the cognac.

2. Leave to soak a minimum of overnight but 1-2 days is optimum.

3. Remove the prunes from the liquid, finely shop and set aside.

4. Cut your marzipan into little squares. You can roll them into balls if you want.

5. In a large bowl whip the cold whipping cream until it is thick but be careful not to over whip - you don't want butter!

6. In another large bowl whip the condensed milk until it has slightly changed colour and become very thick.

7. Carefully fold about 2 tablespoons of the whipped condensed milk into the whipped cream.

   Add the rest of the condensed milk and gently fold together - you don't want to get rid of all the air in the cream.

8. Cold in the prunes and then the marzipan pieces.

9. If you want you can add a little of the liquid to intensify the flavour.

10. Pour into a plastic freezable container and set in the freezer.

11. Freeze for at least a couple of days.

12. Enjoy!!

Prunes are really healthy and are loaded with fibre and other things your gut (microbiome) loves.  If you eat 2-3 prunes every day this will help keep you ‘regular’ if you know what I mean!

Further reading:

If you would like to read more of my recipes click the link below:

California Prune & Date Preserves

My Christmas Cranberry Relish 

Waldorf Salad Ice Cream

Disclaimer:

I was sent California Prunes to create a recipe. I was not required to provide a positive review. All opinions and photographs are my own. No photographs may be re-produced in any manner without my written permission.