Name: Prune Tequila Ice Cream
Yield: Makes about 1 quart
Ingredients: 3/4 cup prunes (dried plums; about 5 oz); 1/3 cup gold tequila; 2 cups heavy cream; 1 cup half-and-half; 1/2 vanilla bean, split lengthwise; 6 large egg yolks; 1/4 cup plus 2 tablespoons sugar; Special equipment: an ice cream maker

This recipe is an accompaniment for Apple Crisp with Prune Tequila Ice Cream .

Active time: 30 min Start to finish: 2 days (includes macerating and freezing)

Cooks' notes:

· Prunes can macerate at room temperature up to 1 week. · Ice cream can be made 3 days ahead.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.