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    Masala Chai Ice Cream with Brandy-soaked Prunes

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    Masala Chai Ice Cream with Brandy-soaked Prunes

    • Vegetarian
    • Preparation time: 50 minutes, plus 24 hours marinating, and freezing
    • Total time: 29 minutes 30 minutes

    Serves: 4

    Ingredients

    • Brandy-soaked Prunes
    • 250g ready-to-eat French prunes
    • 150ml Armagnac
    • 3 tbsp granulated sugar
    • 1 cinnamon stick, broken in half
    • Masala Chai Ice Cream
    • 1 cinnamon stick, broken in half
    • 250ml whole milk
    • 284ml carton double cream
    • 8 cardamom pods, bruised
    • 8 cloves
    • 100g caster sugar
    • 2 tbsp Assam tea leaves
    • 6 large egg yolks

    Method

    1. Halve the prunes. Put in a pan with the Armagnac, sugar, cinnamon and 2 tbsp water, over a low heat. Slowly bring to the boil, then remove from the heat and tip into a bowl. Cover and leave to marinate for 24 hours.
    2. To make the ice cream, put the milk, cream, spices and 1 tbsp caster sugar in a heavy-based pan over a low heat. Bring to the boil. Add the tea, return to the boil, then remove from the heat. Cover. Leave to infuse for 10 minutes then strain.
    3. Put some ice and a little cold water in a large bowl. Rest a smaller bowl on the ice. Have a sieve ready.
    4. Whisk the egg yolks and remaining sugar until thick and pale. Slowly whisk in the spiced milk. Return to the pan, on a low heat. Stir with a wooden spoon until it thickens enough to coat the spoon (10-12 minutes).
    5. Immediately strain the mixture into the bowl on the ice. Stir occasionally until cold. Either churn in an ice cream maker or pour into a shallow container and freeze. Beat with a fork every hour or so, until thick and smooth - probably 4 hours.
    6. Soften the ice cream in the fridge for 20 minutes before serving with the prunes and their juice.

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