Right, here is the ice cream recipe, although having read it through I see it is a kind of cheat's ice cream as it is not churned properly. 
I am a bit sceptical, so personally I would use the recipe, but adapt the method and use my ice cream maker as per usual. But if you don't have an ice cream maker (and you really should - they are cheap, and brilliant) then this is worth a try I suppose. 
Jamie O's Prune and Armagnac Ice Cream
For the ice cream:
250ml full fat milk
1 vanilla pod, split and scraped
5 large egg yolks
250g caster sugar
250g creme fraiche
For the prune sauce:
200g pre-soaked Argen prunes, stoned
200ml Armagnac (I suppose you could use ordinary Brandy/Cognac if you already have it and don't want to buy a whole bottle of Armagnac)
75g caster sugar
Gently heat the milk and the vanilla pod and seeds. Take it off the heat just as it starts to boil, and fish out the vanilla pod.
Whisk together the egg yolks and sugar until pale and creamy, then immediately whisk that into the hot milk, followed by the creme fraiche. Put aside to cool.
Once cool, transfer to a suitable dish/bowl, cover with clingfilm and put in freezer for about four hours or until completely frozen.
Put the prunes into the Armagnac into a pan and soak for 30 mins (that's what Jamie says but personally I'd macerate them for a day or two)
Add the sugar to the pan and gently bring everything to the boil. Turn heat down and simmer for 5 mins, until glossy and syrupy. Cool slightly then blitz with a hand belnder and add a splash of water more Armagnac to loosen if needed.
Leave to cool, then refrigerate.
Once the ice cream mixture is set/frozen, take it out and leave to sit for 5 or 10 mins. Spoon into a food processor and blitz until it is nice and creamy. return it to its dish, cover with clingfilm, and put back in freezer for about an hour.
When the hour is up, remove from freezer, and lightly stir through the prune sauce, folding gently to give a swirly 'ripple' effect. Put back in freezer until needed.