PRUNE AND CARAWAY ICE CREAM
Active time: 20 min Start to finish: 13 1/2 hr (includes
freezing) 6 cups half-and-half (48 fl oz) 2 tablespoons
caraway seeds, toasted
3/4 lb dried pitted prunes (dried plums; 2 cups) 1 cup
vodka (8 fl oz) 1 1/2 cups sugar 8 large egg yolks 2
teaspoons vanilla
Special equipment: an instant-read thermometer; an ice
cream maker
Bring half-and-half with caraway seeds just to a boil in a
3-quart heavy saucepan, then remove from heat and let steep,
uncovered, 30 minutes.
While caraway seeds steep, simmer prunes, vodka, and 1/2 cup
sugar in a 1-quart heavy saucepan, partially covered, until
prunes are tender, about 15 minutes. Cool slightly, then
purée mixture in a blender, scraping down sides occasionally
(use caution when blending hot liquids), until smooth.
Whisk together yolks and remaining cup sugar in a bowl, then
add half-and-half (do not strain) in a stream, whisking.
Pour custard into 3-quart saucepan and cook over moderately
low heat, stirring with a wooden spoon, until it registers
170°F on thermometer, about 8 minutes. Immediately pour
custard through a fine-mesh sieve into a metal bowl and
whisk in prune purée and vanilla. Chill, stirring
occasionally, 30 minutes.
Freeze custard in ice cream maker (in batches if necessary),
then transfer to an airtight container and put in freezer to
harden, about 12 hours.
Cooks' note: Ice cream can be made 3 days ahead.
Makes about 3 quarts.
Gourmet April 2004
Gourmet Entertains
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."