Chestnut Ice Cream with Chocolate Grand Marnier Sauce

Name: Chestnut Ice Cream with Chocolate Grand Marnier Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 355 milliliters packed dark brown sugar; 6 larges egg yolks; 3 Tbsps Grand Marnier, or to taste; 237 milliliters heavy cream; 4 inches fresh orange zest, removed with a vegetable peeler; 237 milliliters roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole); 0 teaspoons salt; 2 Tbsps unsalted butter; 1 teaspoon vanilla; 710 milliliters whole milk

One portion of this dish contains around 16g of protein, 58g of fat, and a total of 1112 calories. If $3.82 per serving falls in your budget, Chestnut Ice Cream with Chocolate Grand Marnier Sauce might be an amazing gluten free recipe to try. This recipe serves 4. It is perfect for Summer. A mixture of fine-quality bittersweet chocolate, milk, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

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).

Ingredients you will need

Chestnuts

Milk

Equipment you will use

Sauce Pan

Blender

Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Brown Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Whisk

Whisk 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).

Ingredients you will need

Chestnuts

Salt

Equipment you will use

Kitchen Thermometer

Whisk

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.

Ingredients you will need

Custard