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Prune Sherry Ice Cream With Burnt Sugar Sauce

Ingredients
  Pitted prunes 6 Ounce
  Dry sherry 1⁄4 Cup (4 tbs)
  Sugar 1 2⁄3 Cup (26.67 tbs)
  Cornstarch 1 Tablespoon
  Whole egg 1
  Egg yolks 3 Large
  Milk 2 Cup (32 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs), toasted
Directions

In a saucepan combine the prunes and 1 cup water, bring the water to a boil, and simmer the prunes for 15 to 20 minutes, or until they are very soft.
Add the Sherry, simmer the mixture for 1 minute, and let it cool.
In a food processor puree the mixture coarse.
In a bowl whisk together 2/3 cup of the sugar, the cornstarch, the whole egg, and the yolks and add the milk, scalded, in a stream, whisking.
In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking constantly, for 2 minutes.
Strain the custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and add the prune mixture and the cream.
Stir the custard mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, spoon the ice cream into it, and freeze the ice cream, the top smoothed and the surface covered with plastic wrap, for at least 8 hours or overnight.
The ice cream may be made 1 week in advance.
In a dry large deep heavy skillet cook the remaining 1 cup sugar over moderately low heat, undisturbed, until it is melted, increase the heat to moderate, and cook the sugar, swirling the skillet occasionally, until it turns a deep caramel.
Remove the skillet from the heat, pour 1 cup hot water carefully into the side of the skillet, and boil the burnt sugar sauce, stirring, until it is syrupy and reduced to about 3/4 cup.
The sauce may be made 1 week in advance and kept covered and chilled.
Unmold the ice cream and serve it, sliced, with the sauce, warm or at room temperature, and sprinkled with the almonds.

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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