Ingredients

  • 200 grams chestnuts finely chopped
  • 700 milliliters milk
  • 315 milliliters double cream
  • 6 large egg yolks
  • 275 grams brown sugar
  • ¼ teaspoon salt
  • 1 4 inch orange zest strip
  • 1 teaspoon vanilla
  • Sauce
  • 235 milliliters double cream
  • 170 grams plain chocolate
  • 30 grams butter, unsalted
  • 55 milliliters Grand Marnier or to taste

Directions

1. Make Ice Cream: Simmer chestnuts in half of the milk, uncovered, for 15 minutes. Purée until smooth.
2. Scald cream and remaining milk. Whisk yolks and brown sugar in large bowl until a riboon forms. Whisk in milk mixture. Clean pot and return egg mixture to pot. Add chestnut mixture along with salt and zest. Cook until spoon coating consistency. Immediately pour custard through a sieve and stir in vanilla. Add back zest. Chill well with surface covered. Remove zest. Freeze in ice cream maker.
3. Make Sauce: Bring cream to a simmer and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
4. Note: Custard can be chilled up to 24 hours.

Notes
Notes:Original makes 2 quarts, about 12 servings.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadChestnut Ice Cream with Chocolate Grand Marnier Sauce. To import, drag image to your MacGourmet recipe box.