Soak the prunes in water for 12 hours. Cook them in their soaking water over a low heat for 15 to 20 minutes. Drain and pit, then put through the vegetable mill. Add the sugar and fromage blanc to the prune paste. Beat thoroughly with a sauce whisk. Whip the cream and the vanilla sugar until soft and creamy, add to the prunes, mix. Put into a pastry bag to fill individual bowls with the mixture. Put into the freezer. Serve topped with prunes macerated in Armagnac.
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1/2 lb prunes
1/2 lb fromage blanc
1/2 cup granulated sugar
1/3 lb whipped cream
2 packs vanilla sugar
6 prunes in Armagnac
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20
mn
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15
mn
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These ice cream bowls can be prepared several days and keep in the freezer. To serve, put into the refrigerator 1 hour before serving.
