Marinated Prune Ice Cream Terrine

Title:
Marinated Prune Ice Cream Terrine

Yield:
4 Servings

Categories:
Ice,
Cream




Ingredients:





     1 qt Ice cream


   1/2 lb Dried prunes


          Cognac


   1/2 c  Hazelnuts






 1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in


 half and remove the pits. Finely chop 1/2 of the prunes and reserve the


 remainder. Mix the chopped prunes into the ice cream and fill terrine mold.


 Freeze until firm 3. Toast and chop the hazelnuts 4. Dip terrine in hot


 water for a few seconds to loosen. Unmold. Cut into slices and serve


 surrounded by prune halves. Sprinkle with armagnac marinade and chopped


 hazelnuts.