Prune and Marsala Ice Cream

Name: Prune and Marsala Ice Cream
Yield: 4
Cuisine: International
Ingredients: 250 ml Milk (whole or semi); 250 ml Double cream; 1 / 1 tsp Vanilla pod / Vanilla paste; 3 Egg yolks; 35 g Caster sugar; 100 g Dried prunes; 60 ml Marsala (or Port)

Love Baking Over a year ago 2,285 views

Serves: 4

Dessert

Ingredients

250 ml Milk (whole or semi)
250 ml Double cream
1 / 1 tsp Vanilla pod / Vanilla paste
3 Egg yolks
35 g Caster sugar
100 g Dried prunes
60 ml Marsala (or Port)

Accompaniment

Description

An unusual, but delicious, grown up ice cream. As with all my ice cream and sorbet recipes, no ice cream maker is needed, and the results are just as good.

Method

1
Make the ice cream as per the method in my recipe 'Ice cream without an ice cream maker'.

At least an hour, and up to 24 hours, before the final blitz in the food processor, roughly chop the dried prunes into 3 or 4 pieces, put them in a glass jar or small bowl and pour over the Marsala. Put the lid on / cover and leave for at least an hour (I left overnight).

After the last blitz, when the ice cream is soft and creamy, add the prunes and a little of the liquid, pulse quickly two or three times (so that the prunes get distributed in the ice cream, but not completely chopped up), taste and add more syrup if you think it needs it, then repeat. Pour back into the lidded box and return to the freezer. Take out of the freezer 5-10 minutes before serving.

Chef's Tips

You could use Port if you prefer.
Almond biscuits (e.g. Amaretti) or shortbread are a great accompaniment. You could also add a handful of crumbled Amaretti to the ice cream, along with the prunes, for a little crunch, as the almond flavour goes really well with the prunes and Marsala.