Armagnac-Prune Ice Cream
Batch Size:
Yield:
Ice Cream Base
Prune Puree
| Amount | Ingredient |
|---|---|
| Prunes | |
| Burgundy | |
| Maderia | |
| Granulated Sugar | |
| Vanilla Beanseeds | |
| Salt⅛ tsp |
Scaled ingredient total3,833.6 g
1 ingredient amount is excluded from this total because no weight or volume equivalency is available.
Prep Method 10
Ice Cream:
- 1.In a saucepan large enough to accommodate the entire recipe, combine the milk and cream. With an immersion blender, blend in the milk power and glucose to dissolve.
- 2.Heat until warm, 105°F (40°C); whisk in the sugar and egg yolks that have been previously whisked together until light.
- 3.Stir with a whisk and heat to 185°F (85°C).
- 4.Chill immediately and allow to mature for 6 to 12 hours.
- 5.Blend with an immersion blender before spinning.
- 6.Whisk together the armagnac and puree previously chilled in the refrigerator and pour into the the ice cream machine at the beginning of the spinning process.
Prune Puree:
- 7.In a saucepan, combine all of the ingredients and bring to a boil.
- 8.Lower to a simmer and reduce until the prunes are very soft.
- 9.Puree the cooked prunes in a food processor to the desired level of smoothness.
- 10.Store in the refrigerator.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$0.6792
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Milk PowderThis ingredient is not yet set with a purchase cost and unit—
Powdered GlucoseThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2742
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
ArmagnacThis ingredient is not yet set with a purchase cost and unit—
Prune PureeThis ingredient is not yet set with a purchase cost and unit—
PrunesThis ingredient is not yet set with a purchase cost and unit—
BurgundyThis ingredient is not yet set with a purchase cost and unit—
MaderiaThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.4831
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0005
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,500 g
Total Cost$1.437
Cost Per G:$0.001
Partial estimate; unpriced ingredients are excluded. 17% of ingredient weight is priced.
10 costing issues
- Whole Milk: no active USD purchase price with a convertible package size
- Milk Powder: no active USD purchase price with a convertible package size
- Powdered Glucose: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Armagnac: no active USD purchase price with a convertible package size
- Prune Puree: no active USD purchase price with a convertible package size
- Prunes: no active USD purchase price with a convertible package size
- Burgundy: no active USD purchase price with a convertible package size
- Maderia: no active USD purchase price with a convertible package size
- Vanilla Bean: Density cannot convert count to mass
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 14 connected
!PrunesAdd nutritional data1000 g›!BurgundyAdd nutritional data667 g›!Whole MilkAdd nutritional data595 g›!MaderiaAdd nutritional data333 g›✓Granulated SugarSugars, granulated333 g›✓Granulated SugarSugars, granulated189 g›✓Egg YolksEgg, yolk, raw, fresh140 g›!Prune PureeAdd nutritional data140 g›!Powdered GlucoseAdd nutritional data135 g›✓Heavy CreamCream, heavy130 g›!ArmagnacAdd nutritional data90 g›!Milk PowderAdd nutritional data81 g›✓SaltSalt, table0.6 g›!Vanilla BeanAdd nutritional data›Nutrition Facts
Serving size100 g
Amount per serving
Calories190
% Daily Value*
- Total Fat 6g
- 7%
- Saturated Fat 2.5g
- 13%
- Cholesterol 110mg
- 37%
- Sodium 20mg
- 1%
- Total Carbohydrate 35g
- 13%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 2g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 21% mapped. Scaled batch: 2897 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- The prune puree can be refrigerated for up to 1 month.