Port Wine – Prunes on Cinnamon Ice Cream

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Port Wine – Prunes on Cinnamon Ice Cream

Instructions

The pitted prunes are boiled with the port wine until they are soft and then stored in the brew in the refrigerator for at least 48 hours.
The egg, sugar, milk and cinnamon are whipped with the mixer, plus the separately whipped cream.
The mixture is whisked in the ice cream machine for about 30-35 minutes and should then be served immediately because the ice cream loses its creamy consistency in the freezer.
If the ice cream cannot be served immediately, I recommend taking the ice cream out of the freezer about 30 minutes before serving, allowing it to thaw and stirring it vigorously.
Before serving, the prunes are warmed up again, if necessary topped up with a little more port wine to make a sauce with the ice cream and garnish over the ice cream.
Cinnamon waffles are also very tasty.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.