Nesselrode Ice Cream Recipes

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NESSELRODE MIX



Nesselrode Mix image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h

Yield About two cups

Number Of Ingredients 3

1 1/2 cups mixed, diced candied fruits
12 marrons (chestnuts) in syrup, chopped, about 1/2 cup
1/4 cup dark rum or Cognac

Steps:

  • Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams

NESSELRODE PIE



Nesselrode Pie image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h

Yield 8 or more servings

Number Of Ingredients 7

1 baked 10-inch pie pastry (see recipe)
1 1/2 cups milk
1 envelope unflavored gelatin
3 eggs, separated
1/4 cup plus 1/3 cup sugar
1 cup Nesselrode mix (see recipe)
1/2 cup heavy cream

Steps:

  • Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
  • Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
  • Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
  • Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
  • Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.

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