- 3/4 cup prunes (dried plums; about 5 oz)
- 1/3 cup gold tequila
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- Special equipment: an ice cream maker
- Pack prunes into a 1/2-pint jar and add tequila (it should just cover them). Cover jar and let prunes macerate at least 12 hours at room temperature.
- Bring cream, half-and-half, and vanilla bean to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks and sugar in a bowl, then add hot cream mixture in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on an instant-read thermometer. Immediately pour custard through a very fine sieve into a bowl, then cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
- Pulse prunes with macerating liquid in a food processor until prunes form a thick, slightly chunky purée. Add about 1 cup cold custard and pulse just until combined well, then whisk into remaining custard.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden at least 12 hours. (The tequila gives this ice cream a slightly softer texture than regular ice cream.)