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Servings: 12
Prep Time: 15 minutes
Stand Time: 1 hour



    1 cup (about 6 ounces) coarsely chopped dried plums
    1/4 cup Armagnac
    2 cups whipping cream
    2 cups milk
    1 cup sugar
    10 egg yolks


In small non-reactive bowl, combine dried plums and Armagnac; set aside.

In heavy medium saucepan, heat cream, milk and sugar over medium-low heat 5 to 7 minutes or until hot, stirring constantly to dissolve sugar. (Do not boil.)

In medium bowl, whisk egg yolks to blend. Gradually whisk in 1 cup of the hot cream mixture; return to saucepan.

Cook over medium-low heat 8 to 10 minutes or until slightly thickened and mixture coats the back of a spoon, stirring constantly. (Do not boil or mixture may curdle.)

Pour through strainer into clean bowl; stir in dried plum mixture.

Freeze in ice cream maker according to manufacturer’s directions.

Nutritional Information (per serving)
Calories 310 
Cholesterol  235mg
% of Calories from Fat 58% 
Fat  20g
Sodium 4mg 
Carbohydrates  29g
Protein  5g 
Fiber  1g 

California Dried Plum Board
Recipe created by Drew Nieporent.



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