This recipe is an accompaniment for Apple Crisp with Prune Tequila Ice Cream .
Active time: 30 min Start to finish: 2 days (includes macerating and freezing)
· Prunes can macerate at room temperature up to 1 week. · Ice cream can be made 3 days ahead.
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
Pack prunes into a 1/2-pint jar and add tequila (it should just cover them). Cover jar and let prunes macerate at least 12 hours at room temperature.
Step 2
Bring cream, half-and-half, and vanilla bean to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks and sugar in a bowl, then add hot cream mixture in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on an instant-read thermometer. Immediately pour custard through a very fine sieve into a bowl, then cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
Step 3
Pulse prunes with macerating liquid in a food processor until prunes form a thick, slightly chunky purée. Add about 1 cup cold custard and pulse just until combined well, then whisk into remaining custard.
Step 4
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden at least 12 hours. (The tequila gives this ice cream a slightly softer texture than regular ice cream.)
