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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/12/26/brandy-soaked-prunes-cinnamon-ice-cream/