Prune and Caraway Ice Cream
How to Make Prune and Caraway Ice Cream
- 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 caraways steep, simmer prunes, vodka, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining 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 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune puree with vanilla. Chill stirring occasionally, for approximately 1 1/2 hours. This step is important since you want to reduce the risk of forming ice crystals.
- Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open container during this time frame to prevent ice crystals from forming.