Recipe - Marinated Prune Ice Cream Terrine

1 qt Ice cream
One half pound Dried prunes
Cognac
One half cup Hazelnuts

1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in
half and remove the pits. Finely chop One half 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.