What I'm cooking and eating

Friday, 16 November 2012

Prune and Armagnac ice-cream

150 g stone-out prunes
200 ml boiling water
2 tbs sugar
2 tbs Armagnac
4-5 tbs Greek yoghurt

Put the prunes and sugar into a bowl; pour over boiling water.  Stir until the sugar has dissolved, then leave to cool and cook for 5-6 hours.

In a food processor or blender, blend the prunes, armagnac and yoghurt and as much of the prune juice as is necessary to make a fairly thick batter.  You can drink the rest but it is foully sweet (you need ice-cream to be sweeter than what you would normally eat).  Freeze as normal.

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