Chestnut Ice Cream With Chocolate Grand Marnier Sauce Recipes

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CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE



Chestnut Ice Cream with Chocolate Grand Marnier Sauce image

Categories     Chocolate     Dessert     Freeze/Chill     Triple Sec     Fall     Chestnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 2 quarts ice cream

Number Of Ingredients 16

For ice cream
1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)
3 cups whole milk
1 1/3 cups heavy cream
6 large egg yolks
1 1/2 cups packed dark brown sugar
1/4 teaspoon salt
1 (4-inch) strip fresh orange zest, removed with a vegetable peeler
1 teaspoon vanilla
For sauce
1 cup heavy cream
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 cup)
2 tablespoons unsalted butter
3 to 4 tablespoons Grand Marnier, or to taste
Special Equipment
an instant-read thermometer and an ice-cream maker

Steps:

  • Make ice cream:
  • Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
  • Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
  • Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
  • Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
  • Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
  • Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
  • Make sauce:
  • Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
  • Serve ice cream with sauce.

CHESTNUT ICE CREAM



Chestnut Ice Cream image

Provided by Charlie Palmer

Categories     Ice Cream Machine     Dairy     Egg     Nut     Dessert     Freeze/Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

1/2 vanilla bean
2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
  • Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
  • Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

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