Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons Cognac or other brandy
a 5-ounce can marrons glacés* (candied chestnuts, about 7), chopped fine (about 1 cup)
*available at some specialty foods shops and by mail order from Maison Glass Delicacies, tel. (800)822-5564 or (212)755-3316
Preparation
Step 1
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth.
Step 2
In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together yolks and sugar until combined well and whisk in cream mixture in a stream. Pour mixture into pan and cook over moderately low heat, stirring, until it registers 170°F. on a candy thermometer.
Step 3
Strain custard through a fine sieve into a bowl and whisk in melted chocolate, vanilla, and brandy until smooth. Cool custard completely and freeze in an ice-cream maker, adding marrons glacés during last few minutes of freezing time.
