Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pitted prunes -- (about 6 ounces)
     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

Preparation:

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. Makes about 1 1/2 quart

Nutritional Information:

1220 Calories (kcal); 28g Total Fat; (20% calories from fat); 20g Protein; 226g Carbohydrate; 688mg Cholesterol; 203mg Sodium