- 1/2 cup diced California Prunes
- 1/3 cup cognac or armagnac
- 1/4 teaspoon black truffle oil
- 1 tablespoon chopped black truffles
- 1/2 cup granulated sugar
- 7 egg yolk
- 2/3 cups milk
- 2/3 cups cream
- 1/8 teaspoon salt
Place prunes and cognac in a mixing bowl and allow to soak for at least 8 hours or overnight until Prunes have softened. Strain off liquid, reserving 2 tablespoons to add to custard base. Stir in truffle oil and chopped truffles.
Place sugar and egg yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened in color, about 2 minutes. Add milk, cream salt and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl.
Stir in drained Prunes along with reserved cognac; cover custard with plastic wrap, pressing it against the surface and refrigerate until chilled.
Pour custard into an ice cream maker, and freeze according to manufacturer’s instructions until very thick. Transfer to an airtight container, and seal well.
Freeze until firm before serving, at least 4 hours.
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