Chestnut Ice Cream With Chocolate Grand Marnier Sauce Recipes

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EASY GRAND MARNIER SAUCE



Easy Grand Marnier Sauce image

This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....

Provided by babygirl65

Categories     Dessert

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1 cup water
2 tablespoons lemon juice
1/4 cup Grand Marnier
1 lb strawberry, hulled and halved

Steps:

  • Combine sugar, water and lemon juice in a saucepan.
  • Stir over medium heat until sugar is dissolved.
  • Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
  • Remove from heat, stir in Grand Marnier and strawberries.
  • Serve warm.
  • My favorite is with pound cake and vanilla ice cream.

CHOCOLATE CHESTNUT ICE CREAM



Chocolate Chestnut Ice Cream image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

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

Steps:

  • In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth.
  • 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.
  • 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.

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