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Prune Ice Cream

Ingredients 1 lb (450g) plump prunes  1 1/2 pints (840ml) cold tea zest of half an orange 4 oz (120g) soft light brown sugar 1/2 pint (280ml) whipping cream 2 tablespoons gin (optional) Preparation Method Put the prune into a bowl with the orange zest and add enough cold tea to cover them.  Leave them to soak for several hours, preferably overnight, then add the sugar and simmer in a saucepan until tender.  Set them aside until they are cool enough to handle./ Stone the prunes and discard the orange zest.  Purée the fruit with its cooking syrup either by passing it through a sieve, or by processing it in a blender or food processor and then straining it.  Stir in the gin, if used. Whisk the cream until it holds soft peaks then combine it with the prune purée. Freeze in a sorbetière following the manufacturer's instructions.  Or still freeze, vigorously whisking the partially frozen ice at least once during the freezing process.

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