Caramel and prune ice-cream

6 people
Ingredients :
3/4 litre of milk
1 vanilla bean
6 egg yolks
150g of sugar
200g of cream
6 tablespoons of caramel sauce,
2 dozen large Agen prunes
1 glass of Armagnac
Boil the milk with the vanilla and leave to infuse for 10 minutes. Beat the egg yolks with the sugar until frothy and little by little, add the hot milk to it while stirring. Pour back into the pan and cook over a low heat, stirring constantly, without boiling. When the custard coats the back of a spoon, add the caramel and the cream, and leave to cool. Soak the prunes in the Armagnac. Serve the ice cream in scoops with the prunes, and finish with a generous drizzle of Armagnac.