Pedro Ximenez Ice Cream With Prunes

• 4 ounces prunes
• 1/3 cup sherry P.X., you could use cream sherry but the difference would be astronomically huge and just wrong-spend the $20 to get the real deal or wait to make it until you can.
• 1/4 teaspoon spice or, if you are feeling like an adventurous alchemist, try homemade Garam Masala with rose petals-I'll give you the rec
• 1 tea bag Earl Gray
• 1/3 cup sugar
• 1 cup cream warmed
• 5 egg yolks beaten to lemon yellow
• 1 cup milk
• 1 pinch salt
• 1/2 cup sugar
• 1 cup heavy cream warmed
• 7 ounces bittersweet chocolate chopped
• 1/2 teaspoon vanilla
• 1 tablespoon cognac or PX Sherry

1. Put tea bag in 1 c of boiling water, let steep 2-3 minutes and remove.Combine Earl Gray tea and spices. Add the prunes and cook 20 minutes on a low flame until prunes are softened. Remove with remaining liquid(only a few tablespoons should be left), add sherry and let this macerate overnight or at least 5 hours.
2. Caramelize sugar with 2T water. Add cream to caramel slowly and dissolve any clumps you may have over a low flame.( I use Milk Thistle Farm cream...it's amazing).
3. Slowly add warm caramel cream to eggs, return to pan and stir till thickened over a low heat (don't let the mixture get much over 160u0b0). Then add milk.
4. Puree 1/2 of the prunes and add to the mix. Refrigerate the mixture overnight.
5. Blend in an ice cream maker. When it is almost done, add the rest of the prunes, finely chopped with the accumulated juices and finish blending. Freeze to finish.
6. Best eaten softly frozen... and with chocolate! Cookies, flourless chocolate cake, whatever appeals... and more sherry, either in a glass or poured over the ice cream. Or, you could make the best chocolate sauce ever:

prunes, sherry px, spice, sugar, cream warmed, egg yolks, milk, salt, sugar, heavy cream, chocolate chopped, vanilla, cognac

Taken from www.yummly.com/recipe/Pedro-Ximenez-Ice-Cream-With-Prunes-1667015 (may not work)