Instructions: 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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