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5 from 1 vote
Glass dish with ice cream on a board with small jar of syrup
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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!!