Nesselrode Ice Cream Recipes

NESSELRODE PUDDING ( CHESTNUT PUDDING)

Steps:

• Dice glacéed and candied fruits into bits and mix into the Marsala.
• Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
• In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
• Separate the eggs and discard whites or save them for another recipe.
• Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
• Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
• Reduce heat and stir constantly until the custard thickens.
• Strain the custard through a sieve.
• Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
• Whip the cream until it is very stiff, and fold it carefully into the mixture.
• Pour it into a charlotte mold lined with cling wrap.
• Cover tightly with foil and freeze for 24 hours.

NESSELRODE ICE CREAM

Steps:

• Combine the milk and cream in a saucepan and bring barely to the simmer.
• Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
• Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
• Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
• Let cool. Add the Nesselrode mix and stir to blend.
• Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.