Best 7 Chocolate Prune Armagnac Ice Cream Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Prune Armagnac Ice Cream, a culinary masterpiece that tantalizes the taste buds with its unique blend of rich chocolate, sweet prunes, and a hint of Armagnac. Discover the perfect balance of textures as creamy ice cream embraces tender prunes, creating a delightful symphony of flavors in every bite.

Embark on a culinary journey with our carefully curated collection of ice cream recipes, each offering a distinct taste experience. Dive into the classic Vanilla Bean Ice Cream, a timeless favorite that captures the essence of pure vanilla. Experience the tropical delight of Mango Coconut Ice Cream, a vibrant blend of sweet mangoes and creamy coconut. Treat your taste buds to the refreshing tang of Lemon Sorbet, a palate-cleansing delight that bursts with citrusy goodness. Indulge in the decadent Chocolate Peanut Butter Ice Cream, a harmonious fusion of rich chocolate and creamy peanut butter.

Whichever flavor you choose, be prepared to embark on an extraordinary culinary adventure. Our recipes are meticulously crafted to ensure a smooth, creamy texture and an explosion of flavors in every spoonful. Whether you're a seasoned ice cream connoisseur or a home cook seeking a delectable dessert, our collection has something for everyone. So, gather your ingredients, prepare your ice cream maker, and let's embark on this sweet and icy escapade together!

Let's cook with our recipes!

CHOCOLATE PRUNE ARMAGNAC ICE CREAM



Chocolate Prune Armagnac Ice Cream image

Categories     Ice Cream Machine     Chocolate     Dessert     Frozen Dessert     Prune     Cognac/Armagnac     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

1 cup (about 6 ounces) pitted prunes
1/3 cup Armagnac
1 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 1/2 cups milk
1 teaspoon vanilla
6 ounces fine-quality bittersweet chocolate, chopped coarse
1 1/2 cups well-chilled heavy cream

Steps:

  • In a saucepan combine the prunes and 1/3 cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse.
  • In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes, add the vanilla and the chocolate, and whisk the mixture until the chocolate is melted. Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer's instructions.

ARMAGNAC-POACHED PRUNES WITH VANILLA ICE CREAM



Armagnac-Poached Prunes with Vanilla Ice Cream image

Categories     Fruit     Ginger     Dessert     Prune     Vanilla     Cognac/Armagnac     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups Armagnac or brandy
1 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
1 1-inch piece fresh ginger, thinly sliced
1 vanilla bean, split lengthwise
1 pound pitted prunes, halved (about 3 cups)
Vanilla ice cream

Steps:

  • Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
  • Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.

CHOCOLATE AND PRUNE MARQUISE WITH ARMAGNAC CRèME ANGLAISE



Chocolate and Prune Marquise with Armagnac Crème Anglaise image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Prune     Cognac/Armagnac     Triple Sec     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

For the marquise:
1/2 pound pitted prunes, chopped fine (about 1 1/2 cups)
1/2 cup Armagnac
1 pound fine-quality bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 1/2 teaspoons freshly grated orange zest
1 cup well-chilled heavy cream
2 cups Armagnac
crème anglaise
candied orange zest (recipe follows) for garnish
For the armagnac creme anglaise:
2 cups half-and-half
1 vanilla bean, split lengthwise
2 large eggs
1/2 cup sugar
2 tablespoons Armagnac, or to taste
For the candied orange zest:
2/3 cup julienne strips of fresh orange zest (removed with a zester)
2/3 cup Cointreau or other clear orange liqueur

Steps:

  • To make the marquise:
  • In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
  • Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
  • To make the armagnac creme anglaise:
  • In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
  • To make the candied orange zest:
  • In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.

PRUNES IN ARMAGNAC



Prunes in Armagnac image

Provided by Ina Garten

Categories     dessert

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 spiced tea bags, such as Mariage Freres or Constant Comment
4 cups extra-large pitted prunes (18 to 20 ounces), such as Sunsweet Premium
1/3 cup honey, plus extra for serving
1 1/2 cups Armagnac, plus extra for serving
1 1/2 teaspoons pure vanilla extract
1 cup freshly squeezed orange juice (3 oranges)
1 vanilla bean, split in half lengthwise
2 (3-inch) cinnamon sticks
2 lemons
2 pints honey vanilla ice cream, softened for serving

Steps:

  • Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
  • Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
  • To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Provided by Claudia Fleming

Yield 1½ quarts

Number Of Ingredients 7

2 cups roughly chopped pitted prunes
3 tablespoons Armagnac
4 cups milk
1 cup cream
1¼ cups sugar
12 large egg yolks
Pinch of salt

Steps:

  • Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
  • In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
  • Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
  • Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.

PRUNE ICE CREAM WITH ARMAGNAC



Prune Ice Cream With Armagnac image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert

Time 20m

Yield Makes 1 quart

Number Of Ingredients 5

32 ounces crème fraîche
12 tablespoons sugar
6 large egg yolks
3/4 cup chopped pitted prunes
1 tablespoon Armagnac

Steps:

  • Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
  • Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
  • Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 16 grams

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Elegant, rich layers of flavor - unless you tell, not many can identify the "lowly" prune! Classic combination of prunes, armagnac & chocolate. Worthy of a place at the finest dinner table (or on the veranda with no one else around). Ideally, plan ahead & let the prunes macerate a few days in the Armagnac (though not necessary). The ice cream can be served immediately after making or after hardening in freezer overnight. I included the initial chilling of the mix before freezing in the prep time. Note: Adapted from "The Perfect Scoop" by David Lebovitz.

Provided by Busters friend

Categories     Frozen Desserts

Time 1h30m

Yield 1 quart

Number Of Ingredients 9

5 ounces prunes, quartered, pitted
6 tablespoons armagnac
7 tablespoons sugar, divided
1 cup sour cream
1 1/2 cups milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons cocoa powder

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.

Nutrition Facts : Calories 1440, Fat 63.6, SaturatedFat 39.3, Cholesterol 152.4, Sodium 597.3, Carbohydrate 212.2, Fiber 13.7, Sugar 143.1, Protein 24.5

Tips:

  • To make the most flavorful ice cream, use high-quality ingredients. Look for chocolate with a cocoa content of at least 70%, and use fresh prunes and Armagnac.
  • If you don't have an ice cream maker, you can still make this ice cream. Just pour the mixture into a freezer-safe container and freeze for 4-5 hours, stirring every 30 minutes.
  • For a richer flavor, you can add a tablespoon of coffee liqueur or Grand Marnier to the ice cream base.
  • Garnish the ice cream with a few chocolate shavings or a drizzle of Armagnac before serving.

Conclusion:

Chocolate prune Armagnac ice cream is a delicious and easy-to-make dessert that is perfect for any occasion. It's rich, creamy, and full of flavor, and it's sure to be a hit with your friends and family.

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