This is a frozen pudding rather than an ice cream, so you don’t need an ice cream maker. It goes very well with Roast Quince with Honey and Cinnamon, in which case the mixture goes further. It can either be made in individual (freezer proof) ramekins or in one bowl. Use either agen or soft de-stoned prunes. Vanilla bean paste is sold in the UK through a company called Taylor and Colledge. Waitrose stocks it. We've found that if you use supermarket meringues they tend to disappear into the mix - which is lovely - but if you prefer more texture either make your own or buy from a bakery or deli.

400g prunes soaked in 150ml armagnac for 2-3 hours or preferably overnight

50ml armagnac

600ml double cream

2 teasp vanilla bean paste or seeds from half a vanilla pod mixed with a teasp caster sugar

60g meringues

• Put the prunes in a saucepan along with the armagnac that they were soaked in and about 150ml of water. Bring to the boil and simmer with lid on for about 25 minutes until they are very soft and all the liquid has been absorbed. Add more water during cooking process if prunes are beginning to stick

• Allow prunes to cool and chop very finely to create a pulp. Add the remaining 50ml of armagnac

• Whisk the cream until thick but soft enough so that it will sit in folds rather than stiff peaks. Mix in the vanilla paste or vanilla seeds and sugar

• Crumble the meringue into the cream keeping the chunks quite large. Then add the prune mixture

• Gently fold together to make a ripple effect rather than fully combining all ingredients

• Spoon into bowl or ramekins. Cover with cling film and freeze for 4-5 hours

• Remove from freezer 15 to 20 minutes before serving