6 ounces pitted prunes
8 tablespoons (½ cup) finest-quality brandy
4 eggs
½ cup sugar
2 cups half-and-half
3 cardamom pods
1 tablespoon instant coffee
1 cup heavy cream
NOTE: There is no government standard for what constitutes half-and-half. Look at the calories per portion on the nutrition label and pick one with the highest value. Seriously.
In a small saucepan combine
- 6 ounces pitted prunes
- 6 tablespoons brandy (we use Armagnac)
- water to cover
Cook over low heat for 15 minutes, or until prunes are tender and liquid is reduced to about 2 tablespoons. Puree prunes with their liquid in a blender or food processor. Set aside.
Beat
- 4 egg yolks (discard egg whites)
- ½ cup sugar
and combine in a medium saucepan with
- 2 cups half-and-half
Break open
- 3 cardamom pods
and crush them in a mortar with a pestle and add to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon, about 15 minutes. Transfer to a large bowl and whisk in prune puree. Combine
- 1 tablespoon instant coffee
- 2 tablespoons brandy
and stir together until coffee dissolves. Add this and
- 1 cup heavy cream
to the custard. Chill mixture and process in ice cream freezer according to manufacturer’s directions.
Adapted from The Catalan Country Kitchen, by Marimar Torres