Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Prune Ice Cream with Armagnac Chaser
It’s Not Like Going to the Bathroom, We Promise!
Hitch up your britches, dirty bitches! This one’s a doosy!
Fuck yah. This sounds like my kind of party. What’s this one going to include? Champagne? Some filthy vodka drink? Oh, oh, maybe some food that can be used during the deep dark goodness of the early morning hours? I’m getting moist with anticipation here.
Get ready for it…PRUNES!
I know, I know. You’re young and bon vivant. Your tatas are still standing at attention, saluting the sun. So you’re thinking, what the fuck, Cass – prunes?!? Yes, PRUNES. And here’s why. Today, of all days, is Prune Breakfast Month. And given that all that we do is unapologetically sexy, our breakfast prunes should be in ice cream form. And to top it off, we want a swig of Armagnac, a French brandy of epic awesomeness, to warm us all the way down to our dirty bits.
Well, this HAS taken an unexpected, if not intestinal intolerant, direction that I can still support since we’re having ice cream for breakfast! That’s like the unicorn of indulgence.
And if anyone out there is reading this and balking about ice cream and shots of liquor for breakfast, we’ve got a lot of work to do to get you up to dirty.
Honey, they are balking. They’re running for their spoons and pushup bras, because you cannot eat ice cream naked…it always needs a little something extra.
That’s not what you said last night! Awwwwww, SNAP!
1 c. of pitted prunes
½ c. of Armagnac or French Brandy
1 c. of water
2 c. of heavy cream
1 c. of sugar
1 c. of milk
- Start by combining prunes, water and Armagnac in a sauce pan. Simmer over medium low heat until prunes are reconstituted and about as soft as a post-coital tallywacker, about 15 minutes (hopefully the tallywacker takes longer to get so soft..but we digress). Set aside and cool.
- Begin making the ice cream base by adding prunes to a blender or food processor and chop until a smooth paste is formed. Add the eggs, cream, sugar and milk with the cooled prune puree until frothy and lovely, about 5 minutes. Pour base into your ice cream maker and chill according to the manufacturer’s directions.
- Once the ice cream has finished churning, transfer into an airtight quart container and chill. Eat with reckless abandon, taking shots of Armagnac in between bites.
You need an ice cream maker for this one, but if that’s not your style of dirty, you can also try this food processor method of making ice cream a la Chow.com. It’s fucking amazing, really.