Candied Chestnut Ice Cream Sundaes
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 11 h. 45 min.
Ready in
Ingredients
for
6
- For the ice cream
- 4 marrons glaces (candied chestnuts)
- 2 Tbsps Rum (or chestnut liqueur)
- 3 cups milk
- ¾ cup sugar
- 8 egg yolks
- 1 tsp vanilla extract
- To finish
- Chestnut liqueur
- 4 marrons glaces (candied chestnuts)
- 1 tsp gold edible lustre powder
- 4 Meringue
- gold edible leaf
How healthy are the main ingredients?
sugar
Product recommendation
Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf. Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.
Preparation steps
1.
For the ice cream: put the marrons glacés and rum in a bowl. Cover and leave to stand for 1 hour.
2.
Heat the milk and half the sugar in a pan until almost boiling.
3.
Whisk together the remaining sugar and egg yolks until pale and thick.
4.
Pour in the hot milk in a thin stream, whisking steadily.
5.
Return to the pan over a very low heat and cook, stirring, for 8-10 minutes until the mixture is thick enough to coat the back of a spoon. Do not boil. Remove from the heat and leave to cool, stirring occasionally, then cover the surface directly with cling film and chill for at least 2 hours.
6.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container, cover and freeze for 6 hours, beating with a fork 2-3 times, to break up the ice crystals.
7.
Stir the soaked chestnuts into the ice cream. Put into a freezerproof container, cover and freeze for about 2 hours until firm.
8.
To finish: pour a little liqueur into 4-6 serving glasses.
9.
Toss the marrons glaces in the lustre powder.
10.
Scoop the ice cream into the serving glasses. Roughly crumble in the meringues and sprinkle in the gold lustre marrons glaces. Decorate with gold leaf.
