BOURBON PRUNE VELVET

Food 52 editor Amanda Hesser contributed this no-churn ice cream recipe to the new book “Ice Cream & Friends: 60 Recipes & Riffs” (Ten Speed Press, $22.99). “A velvet is an old way of making ice cream before ice cream machines were the norm,” according to a note in the book. I used Fiddler Georgia Hardwood Bourbon, made by Atlanta’s ASW Distillery, and the resulting marriage of whiskey and dried fruit was lovely and haunting.

1 cup chopped prunes 1/3 cup bourbon (may use dark rum) 3/4 cup granulated sugar 3 egg whites, at room temperature pinch of kosher salt 2 cups heavy cream Chopped toasted and salted pecans, for topping (optional)

Place the prunes and bourbon in a small bowl and let macerate while you work on other components.

In a small, deep sauce pan, combine the sugar and 1/4 cup water. Attach a candy thermometer to the pan. Set over high heat and bring to a boil to dissolve the sugar. Turn the heat to medium and cook until the syrup reaches 236 degrees, or soft-ball stage.

Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until stiff peaks form, 3 to 5 minutes. When the syrup is ready, keep the mixer going and pour the syrup into the egg whites in a thin stream. Now you have meringue — keep beating it until it forms stiff peaks again. Put the mixer bowl in the fridge. Chill meringue for about 30 minutes.

Whip the heavy cream on high speed until soft peaks form, 2 to 3 minutes. Fold the prunes and bourbon into the cold meringue, follow by the whipped cream. Spoon the velvet into a container and freeze. Makes: About 7 cups

Per ½-cup serving:

204 calories (percent of calories from fat, 58), 2 grams protein, 19 grams carbohydrates, 1 gram fiber, 13 grams fat (8 grams saturated), 47 milligrams cholesterol, 30 milligrams sodium.