Chestnut Ice Cream

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* Exported from MasterCook *

 

Chestnut Ice Cream

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Candied Chestnuts in Syrup -- (page 20)

2 teaspoons pure vanilla extract

4 cups heavy cream

2 extra large eggs -- lightly beaten

Bittersweet Chocolate Sauce -- (page 173)

 

Place the Candied Chestnuts and vanilla in the bowl of a food processor fitted

with a metal blade or in a blender. Process or blend just to combine, 15 to 20

seconds. Leave the mixture in the processor bowl or blender. Position a fine

mesh sieve over a 2-quart metal bowl.

 

Place the heavy cream and eggs in a medium saucepan over medium-high heat. Heat

the mixture, stirring constantly with wooden spoon, until it just starts to

thicken and lightly coats the spoon. Don't let the mixture boil or the eggs

will curdle. Remove the saucepan from the heat and immediately pour the mixture

through the sieve and allow it to cool in the metal bowl for 5 minutes. With

the processor or blender running, slowly pour the cooled cream and egg mixture

into the pureed chestnuts. Process or blend until smooth, scraping down the

sides of the container once or twice.

 

Pour the chestnut and cream mixture into a clean metal bowl, cover, and

refrigerate until cold, at least 4 hours or overnight. Freeze it in an ice

cream machine according to the manufacturer's directions. Serve with

Bittersweet Chocolate Sauce.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 1 quart "

 

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Per Serving (excluding unknown items): 569 Calories; 60g Fat (93.3% calories

from fat); 5g Protein; 5g Carbohydrate; 0g Dietary Fiber; 280mg Cholesterol;

78mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 12 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0