Prune mustard and pistachio ice cream with prunes and Armagnac

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The prunes and Armagnac for Pascal Aussignac's glorious dessert need to be made a month in advance to optimise the rich flavours. Do not fear if you don't have the time - prunes in Armagnac is a classic combination and can be bought ready-made online or from specialist French delicatessens.

First published in 2015




Prunes and Armagnac

Prune mustard and pistachio ice cream



  • Piping bag 1-2cm nozzle
  • Ice cream maker
  • Blender
  • Fine strainer
  • Kilner jar


Start by making a tea for the prunes and Armagnac. Combine 1/2 a litre of water and the green tea bag in a small pan. Bring to a simmer, then allow to cool before adding the prunes. Leave to marinate in the fridge for 24 hours
After this time, strain off the tea and cover the soft prunes with the Armagnac. Marinate in a sealed container for 10 days at room temperature
  • 200ml of Armagnac
After the 10 days, transfer the prunes to a suitably-sized sterilised jar. Boil the water, sugar, orange zest, cloves, cinnamon and star anise in a pan, then pour this liquid over the prunes. Allow to cool completely before sealing the jar and leaving to marinate for at least 1 month
For the ice cream, whisk the yolks with the sugar in a large bowl. Bring the cream, milk and glucose to the boil, then pour over the yolks and sugar mixture, whisking continuously. Return to the pan and bring the mix to 81°C, stirring throughly
  • 150g of egg yolk
  • 115g of sugar
  • 200g of double cream
  • 150ml of milk
  • 30g of glucose
Remove from the heat, pass through a fine sieve and leave to cool
Once the custard is cool, stir in the crème fraîche and mustard, season with splash of Armagnac and churn in an ice cream maker as per manufacturers instructions. Store in the freezer until required
Preheat oven to 100°C/gas mark 1/4
For the meringues, use a hand whisk on a medium speed to beat the egg whites until fluffy and stiff. Add the caster sugar a spoonful at a time and continue whisking, being careful not to over-whisk
Gently fold in 1/3 of the icing sugar with a spatula. Add the remaining icing sugar and mix until incorporated
  • 60g of icing sugar
Gently spoon the meringue mix into a piping bag and pipe 5cm long and 2cm thick fingers onto greaseproof paper. Bake for 1 1/2 hours until crispy, then turn off the oven and leave the meringues in the oven to cool completely
Serve 4-5 prunes alongside a scoop of the ice cream on each plate. Add a couple of the crunchy meringues and some crushed pistachios before serving
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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