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
- 250 g prunes, pitted
- 500 ml port wine
- 1 egg (s), including the yolk
- 3 tablespoon sugar
- 200 ml milk, 3.5%
- 100 ml whipped cream
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe 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.
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