- 1 cup (about 6 ounces) pitted prunes
- 1/3 cup Armagnac
- 1 cup sugar
- 1 tablespoon cornstarch
- 3 large egg yolks
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 6 ounces fine-quality bittersweet chocolate, chopped coarse
- 1 1/2 cups well-chilled heavy cream
- In a saucepan combine the prunes and 1/3 cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse.
- In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes, add the vanilla and the chocolate, and whisk the mixture until the chocolate is melted. Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer's instructions.