Prune Purée, Sherry & Goat Cheese Ice Cream

Prune Purée To make the prune purée, place the prunes in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 10 minutes, until the prunes are soft and the water is mostly evaporated.

Prune Purée Transfer the prunes and remaining liquid to a blender or food processor. Blend until smooth. Set aside to cool.

Ice Cream Base In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture begins to steam, but not boil.

Ice Cream Base In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

Ice Cream Base Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.

Ice Cream Base Remove from heat and stir in the softened goat cheese until melted and smooth.

Ice Cream Base Add the sherry and prune purée to the ice cream base, stirring until well combined.

Churning Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.

Freezing Transfer the churned ice cream to a lidded container and freeze until firm, about 4 hours.

Serving Serve the prune purée, sherry & goat cheese ice cream chilled and enjoy!