Prune frozen yoghurt
This fresh-tasting frozen yoghurt, inspired and adapted after a prune gelato-recipe by Marcella Hazan, represents a lot of what's so good with frozen yoghurt!
  • 18 small or 14 large prunes (i e dried plums; pitted or not)
  • 350 ml (1½ cup) water
  • 2 tablespoons sugar
  • about 60 ml (1/4 cup) cream (to be whipped to about twice that volume)
  • about 120 ml (1/2 cup) yoghurt (possibly some more, according to taste)
  • (optionally: 1-2 tablespoons of brandy (such as Armagnac)
  1. Put the prunes, sugar and the water in a saucepan and bring to a simmer on medium heat. Cover and cook until the prunes have become very soft (about 10-15 minutes, depending on size).
  2. If the prunes are to be pitted, let them first cool off in the liquid of the saucepan before pitting them (be sure to keep the liquid, by the way!).
  3. When cooled down - or If the prunes already were pitted - remove them from the liquid of the saucepan (keep the liquid!), put them in a food processor or equivalent and run them for a couple of moments.
  4. Now, add the liquid from the saucepan and continue processing until the prunes are completely puréed (if using, add the brandy now).
  5. Whip the cream so it increases to about twice its volume.
  6. Blend the cream with the yoghurt and the puréed prunes.
  7. Churn in your ice cream machine according to instructions, or still-freeze in your freezer (further instructions in the post on making ice cream without ice cream machine!).
  8. Enjoy fresh or after a 1-2 hour spell in the freezer. If to be enjoyed later, store in a freezer-safe container, cover with plastic film and a lid and put in the freezer.
If you consider that the final base is insufficiently sweet, you could add some more sugar according to taste. Consider adding 1-2 tablespoons of inverted sugar (like Agave nectar, corn-syrup or the likes) which will give more sweetness per volume than 'ordinary sugar'. Adding some alternative sweetener (like Stevia-products) might be another possibility to consider.