Glace Aux Pruneaux (Gascon Prune Ice Cream)

• 2 12 cups prunes, pitted
• 1 cup armagnac
• 1 quart milk
• 1 cup sugar
• 8 egg yolks

1. 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.
2. When ready to make the ice cream, set aside 6 or 8 prunes.
3. Place the remaining prunes and the Armagnac in a food process or blender and process to a corse puree and set aside.
4. In a saucepan, combine milk and 2/3 of the sugar, bring just to the boil over medium heat, and remove from heat.
5. Meanwhile, beat the remaining sugar with the egg yolks until pale yellow and thick (don't skimp on the stirring here).
6. Slowly temper the yolk mixture with the milk/sugar mixture until combined in the saucepan.
7. Return ot medium heat and cook, stirring constantly until mixture coats the back of a spoon (about 175 degrees on a candy thermometer).
8. Remove from heat and allow to cool.
9. When completely cool, stir in the prune mixture, and pour the combination into the bowl of an ice cream maker.
10. Follow machine directions.
11. Serve, garnishing with reserved prunes.

prunes, armagnac, milk, sugar, egg yolks

Taken from www.food.com/recipe/glace-aux-pruneaux-gascon-prune-ice-cream-174632 (may not work)