| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | qt | Vanilla ice cream, softened |
| 1 | c | Finely chopped marrons |
| glaces candied | ||
| chestnuts | ||
| available at | ||
| specialty foods | ||
| shops about 8 | ||
| 1 1/3 | c | Heavy cream |
| 1/3 | c | Firmly packed dark brown |
| sugar | ||
| 6 | oz | Fine-quality bittersweet |
| chocolate chopped fine | ||
| 1 | oz | Unsweetened chocolate |
| chopped fine | ||
| 2 | T | Unsalted butter |
| 2 | T | Cognac, or to taste |
INSTRUCTIONS
In a bowl stir together well the ice cream and the marrons glaces and freeze the mixture, its surface covered with plastic wrap, for 2 to 3 hours, or until it is firm. In a heavy saucepan boil the cream, stirring occasionally, until it is reduced to about 1 cup, whisk in the brown sugar, and simmer the mixture, whisking, until the sugar is dissolved. Remove the pan from the heat, whisk in the chocolates, whisking the mixture until it is smooth, and whisk in the butter and the Cognac. Serve the sauce warm over the ice cream. Serves 4 to 6. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2736
Calories From Fat: 1599
Total Fat: 184.5g
Cholesterol: 494.1mg
Sodium: 493.9mg
Potassium: 1430.3mg
Carbohydrates: 274g
Fiber: 14.8g
Sugar: 177.2g
Protein: 29.1g