| 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 |
tb |
Unsalted butter |
| 2 |
tb |
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
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