Marinated prune ice cream terrine

 
                     Marinated Prune Ice Cream Terrine
 
 Recipe By     : L'Academie de Cuisine
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         ice cream
      1/2  pound         dried prunes
                         cognac
      1/2  cup           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.
 
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 Per serving: 427 Calories; 19g Fat (37% calories from fat); 7g Protein; 63g
Carbohydrate; 59mg Cholesterol; 117mg Sodium