With this delicious Prune Cherry Brandy Ice Cream, I’m happy to open this ice cream season!
At this point, I anticipate lots of questions and comments. Specifically, there are at least 3 things might surprise you.
1. Prune ice cream? Wow, Ben!
2. Have you opened the ice cream season only now?
3. Wait. Isn’t it the ice cream season all year round, Ben?
I will gladly answer all your questions and concerns, my friends.
Firstly, I made my favorite ice cream (exactly this one) about one month ago. Thus, technically I’m opening the ice cream season on this blog. Trust me, over the last couple of weeks, I have happily opened few times.
Secondly, if you know me, you should also know the fact that there’s no such a thing like “ice cream season”. We always have a box (or five) of ice cream. I might not be so brave to eat ice cream outside when it’s minus 35, but any weather could stop me from having ice cream at home.
However, during the cold seasons, we normally buy ice cream unless I want to make some seasonal flavors like Pumpkin Dulce de Leche Ice Cream. I’m talking about the season when I pull my ice cream maker and basically till the time I put it back. So, I’ve started the season of homemade ice cream. This statement makes more sense.
And let’s talk about prunes for a second. Prunes. I’ve heard you. That’s perhaps one of the most intriguing ice cream flavors you’ve seen recently. As you may remember, I’ve been having a kick on prunes this year. Every time a kick happens, I start to use the idea in many ways. I’ve shared recipes for a salad, millet porridge, and chicken. Basically, I need to incorporate prunes in a crepe cake and savory cheese cookies, and I’ll be pretty much done with this theme:) Do you trust me? You should. I’m a trustworthy dude. I’ve always been.
Prune Cherry Brandy Ice Cream
However, don’t give me all the credit for this ice cream. I tried this flavor many years ago somewhere. Still, I’ve made it fancy. I added cherry brandy.
There’s another thing. This Prune Cherry Brandy Ice Cream has really a thick and heavy consistency. Thus, it’s not melting too fast. This is good. Also, it’s so satisfying that one scoop will probably be enough for you. This is a sad part. Because I don’t eat ice cream in scoops unless there are 10 scoops in a row. But you know me. I was suffering, but I finished the bowl. Who told you food blogger’s life is easy?
Certainly, you might substitute a part of heavy cream for light cream or milk. Alternatively, you can add less prune pure which will result in a lighter consistency.
On the other hand, this consistency is a bonus if you’d like to add more alcohol. You remember that alcohol prevents ice cream from hardening? Well, this is not the case thanks to the heavy cream and prunes. You can easily add more brandy than suggested in the recipe. Cool, isn’t it?
On this positive note, I’d love to stop talking about this scrumptious Prune Brandy Ice Cream. Besides, we shouldn’t talk about ice cream – we should eat it!
- 1 cup pitted prunes
- 2 cups coconut milk (half fat)
- 2 cups heavy cream
- 1/3 cup golden sugar (or less, to taste)
- 1/2 cup cherry brandy liquor (15% alcohol)
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup chopped dark chocolate
- In a small saucepan place the prunes and 1 cup of coconut milk. Bring to a little boil, then reduce heat and simmer for about 10 minutes. Cool and whip up in a blender until pure.
- Stir in the remaining coconut milk, cream, 1/3 cup of brandy and mix with a whisk. Try and add the sugar as needed (you might need it at all cause prunes and brandy are sweet). Mix until the sugar is dissolved.
- Place the mixture into the ice cream maker and process as recommended in the manual, about 27-30 minutes.
- When the ice cream is almost ready (5-7 minutes until fully ready), add the walnuts and chocolate. If the ice cream does not look too soupy, you may add few extra spoons of the brandy.
- Transfer the ice cream in a plastic container and put in the fridge for a few hours or desired firmness.