Preparation:
1. One day before. In a heavy saucepan, scald the milk with vanilla bean; set aside, covered. (If using extract add in step 4.)
2. In bowl, beat egg yolks and sugar together until thick and ribbon forms when whisk is lifted. Whisk in a pinch of salt.
3. In another saucepan, heat the eggs over low heat, stirring constantly with a wooden spoon. Cook, stirring, until mixture thickens, the back of the spoon is well coated, the froth on the surface has disappeared, and the mixture registers about 165 F. on a candy thermometer. The mixture must not be allowed to boil. Immediately remove from heat.
4. Strain through a fine sieve into a chilled bowl set over ice. Cool down quickly, stirring constantly. Add vanilla. Pour into ice cream maker container and freeze according to directions.
5. In food processor, chop pitted prunes fine with pulse. When ice cream is half frozen, add the prunes and syrup.
6. When almost frozen, add cream. When done, pack into a 2 qt. mold and freeze overnight.
7. 30 minutes before serving, transfer to refrigerator to soften slightly. Invert onto a serving plate. To help loosen, soak a hot towel around the mold. It may be necessary to tap mold to loosen and remove. If necessary, repair the surface with a spatula dipped in hot water. Return to freezer to firm for 5 minutes. Place a whole soaked prune on top of each portion and drizzle with a teaspoon of syrup. |
