Yield: Yields about 1-1/4 quarts.
I tried this terrific ice cream in Campeche and was fortunate enough to find a recipe for it in the Guía Gastronomía series (published several years ago by the magazine Mexico Desconocido) that I used as a starting point for my own. Don’t let the prunes put you off. If you like rum raisin ice cream, you’ll love this.
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