Prune and Caraway Ice Cream Gourmet | April 2004
- 6 cups half-and-half (48 fluid ounces)
- 2 tablespoons caraway seeds, toasted
- 3/4 pound dried pitted prunes (dried plums; 2 cups)
- 1 cup vodka (8 fluid ounce)
- 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.
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