Skip to main content

Andre Daguin's Vanilla Ice Cream with Prunes and Armagnac


personal chef fort lauderdale

Four to six servings
16 pitted soft prunes
1 cup/250ml Armagnac
1 cup/250ml whole milk
1 long vanilla bean, cut in half lengthwise, giving four quarters—or 1 tablespoon/15ml pure vanilla extract
6 large egg yolks
1/2 to 3/4 cup/125-185ml natural wildflower honey to taste
Pinch of salt
1 cup/250ml whipping cream
Two weeks or more in advance, place prunes in a large clean jar or crock. Add Armagnac to cover. Cover jar or crock and set aside in a cool place to steep.
When ready to make ice cream, measure out 1 cup moderately packed prunes and fill up remainder of cup with Armagnac; set aside. Use remaining prunes for garnish.
Scald milk with vanilla bean (but not vanilla extract); set aside. Whisk egg yolks over very low heat in medium, nonreactive saucepan until warm. Continue whisking, adding honey gradually. When all honey is added and honey has begun to dissolve, remove saucepan from heat. Do not boil. Whisk in hot milk and salt.
4. Return saucepan to low heat. Cook and stir until custard is thick enough to coat a spoon heavily, about 170 to 180 degrees on an instant-registering thermometer. Do not boil. Immediately strain mixture into a bowl. Stir in cream and vanilla extract if using.
5. Refrigerate, covered, until very cold. Then beat very vigorously with whisk or electric beaters.
6. Strain custard mixture into an ice cream freezer. Follow manufacturer`s directions for freezing. When ice cream is just beginning to set, drop in prunes one by one (while machine is still in operation) and drizzle in Armagnac. Continue freezing until ice cream is firm.
7. To serve, scoop out ice cream, top with an extra prune, and drizzle some Armagnac over it.

personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

The Insulin Resistance Diet Protocol

NORMAN SCHMIDT DIABETES Insulin is a major issue for many individuals. While insulin is a natural part of a healthy system, when the body isn’t working perfectly then insulin can become a problem that results in pre-diabetes, diabetes, and weight loss, among many other issues. The rate of diabetes could easily become an epidemic that overwhelms the medical industry, especially as some numbers predict the rate of cases doubling from 190 million to 380 million over the next two and a half decades [1]. The good news is that in most cases insulin production in the body, and the body’s ability to properly handle it, is most often a dietary issue. This means that a proper eating plan that is carefully followed can be enough for most people to overcome their insulin resistance. Insulin resistance is a warning flag for diabetes and can make weight loss extremely difficult even for individuals who shouldn’t have a problem dropping pounds. This is where  the Insulin Resistance Die

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave