Marinate the prunes in armagnac for at least 12 hours.
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.
Toast and chop the hazelnuts.
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.
