chocolate, prune & whiskey ice cream

chocolate prune whiskey ice cream
chocolate prune whiskey ice cream
chocolate prune whiskey ice cream

This ice cream is all at once intensely deep and chocolatey all while not being too chocolatey at all. It’s a chocolate ice cream for those who don’t really love chocolate all that much. Which, okay, I know might just be me.

But stay with me for just a bit longer – it’s also a chocolate ice cream for those who like chocolate paired with other, complementary flavours! The dried fruit and whiskey lends it the muted acidity of a dark aged fruitcake, and that slight acidic undertone in combo with chocolate comes across as coffee. It’s complicated! And so very alcoholic, too.

chocolate prune whiskey ice cream
chocolate prune whiskey ice cream

This ice cream was inspired by chocolate prune whisky cake from the Violet Bakery Cookbook. I still have yet to try the cake (one day!) but I can vouch for the flavour combo in ice cream form.

This is also the most fluffy ice cream I have ever made… like nearly-on-par-with-Breyer’s fluffy. The thick base picks up quite a bit of air when it churned, even when done so by hand. It’s such a rich, intense ice cream that a bit of air is a welcome addition!

chocolate prune whiskey ice cream

chocolate prune & whiskey ice cream

  • Servings: 3 cups of ice cream base
  • Print

Flavour profile inspired by the chocolate prune whiskey cake in Claire Ptak’s The Violet Bakery Cookbook.

  • 130g dried prunes, coarsely chopped
  • 1/3 cup Irish whiskey (or substitute dark rum)
  • 300mL milk
  • 180mL heavy cream
  • 2 egg yolks
  • 160g very dark chocolate (70-85%), chopped
  • 1/4 tsp kosher salt

Combine the prunes and whiskey and allow to sit overnight.

The next day, warm the milk and cream in a saucepan until steaming. Whisk together the egg yolks in a bowl and temper by gradually whisking in the hot milk mixture. Return the mixture to the stovetop. Cook, constantly scraping the bottom with a rubber spatula, until the temperature reaches 160-170F. Transfer to a bowl and set aside to let cool briefly.

Meanwhile, place the chopped dark chocolate in a heatproof bowl. While the custard is still very warm, pour over top of the chocolate and whisk to combine. Whisk in the salt (you can taste and adjust to your liking).

Add the prunes and whiskey (including any leftover whiskey that wasn’t absorbed by the fruit) into the ice cream base. Use an immersion blender to puree until smooth. Alternatively, transfer to the bowl of a blender or food processor and puree until smooth. Taste – for me it didn’t need any additional sugar, but if you’d prefer some more sweetness you can add it now. At this point the base tastes quite intense, but the flavours will mellow once frozen. Cover the base and chill completely in the fridge.

Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions.

Due to all the whiskey, this ice cream should be just about scoopable right out of the freezer.

chocolate prune whiskey ice cream

6 thoughts on “chocolate, prune & whiskey ice cream

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