Time to celebrate! I got a new camera lens!

That means it’s time for ice cream, with a little brandy soaked prunes on the side for those of us who aren’t pregnant.

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

Lets just do a quick recap of where we’ve been and where we’ve arrived. TIMT started with a Tumblr and an iPhone camera in September 2012. The goal: document what we had for dinner so we could remember to remake some of the best recipes. It then became a WordPress site in January 2013, when my sister convinced me that it would be much easier to make the website work as I wanted on this platform.

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

Then, in February 2013, I purchased my own domain. That was pretty sweet. Quickly after that, I decided it was time to upgrade from my iPhone and purchase my first dSLR camera. I went with a great starter camera: the Nikon D3100 with a Nikon 18-55mm f/3.5-5.6G lens. That served me very well as I learned the basics of photography and how to shoot on manual.

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

In April of 2014, Also redesigned the site to look like this, which meant I had to up my game. I worked on my photography skills, diversified the recipes you see here, and generally pushed out a lot of content. It was a busy couple months.

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

This this month, I got an all-in-one birthday + Hannukah + Christmas + New Years present: the Nikon 28mm f/1.8G lens which fits onto my existing camera body. This is a huge jump up from my previous lens, and you’ll see that reflected in my photography as I learn to use it.

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

Brandy Soaked Prunes with Cinnamon Ice Cream | Things I Made Today

So to celebrate, let’s eat some delicious seasonally appropriate ice cream. Cheers, my friends, and hope you’re having a wonderful holiday week!

Brandy Soaked Prunes with Cinnamon Ice Cream
Author: 
Recipe type: Dessert
Serves: makes about 1 quart
 
Ingredients
  • 1 cup whole milk
  • ¾ cup sugar
  • pinch of salt
  • 10 cinnamon sticks, broken into shards in a mortar and pestle
  • 2 cups heavy cream
  • 5 large egg yolks
  • 12 prunes, pitted and halved
  • about 1 cup brandy
Instructions
  1. Heat milk, sugar, salt, cinnamon sticks, and 1 cup heavy cream in a medium saucepan over medium-low heat until the mixture just barely starts to simmer. Cover, remove from heat, and let steep for an hour.
  2. Pour remaining cup of heavy cream into a medium sized bowl and transfer to fridge.
  3. After an hour, use a slotted spoon to remove the cinnamon stick shards. Rewarm cinnamon mixture on low heat.
  4. In a small bowl, whisk together the egg yolks. Pour a ½ cup or so of warm cinnamon mixture into the eggs and continue whisking until eggs have tempered.
  5. Pour tempered eggs back into saucepan and turn up heat to medium. Stir constantly with a heatproof spatula until a custard forms and thickly coats the back of the spatula. Remove from heat and immediately pour through a fine mesh strainer into the cold heavy cream reserved in a bowl. Stir well until custard cools, then transfer to refrigerator and chill for at least 4 hours or up to overnight.
  6. Churn ice cream based on your ice cream maker manufacturer's instructions. Freeze overnight.
  7. Place prunes in a small bowl and cover with brandy. Set aside and let soak overnight.
  8. Serve cinnamon ice cream topped with prunes and brandy sauce.

Cinnamon ice cream recipe adapted from Perfect Scoop.

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