It’s amazing how Food affects our mood in our everyday life. We all have moody times and stress, and a certain amount can even be beneficial in providing stimulation and challenge. WHISKED VANILLA ICE CREAM WITH HOT CHESTNUT AND BRANDY SAUCE this is awesome dessert dinner idea for two!
Resipe: VANILLA ICE CREAM WITH HOT CHESTNUT
- 2 eggs or 4 egg yolks
- 275ml (1/2 pint) full-fat milk
- 75g (3 oz) vanilla sugar (caster sugar can also be used)
- a few drops of vanilla essence
- 275ml (1/2 pint) whipping cream (you can make a lighter healthier version by using half whipping cream and half fromage frais).
For the sauce
- 125g (4 oz) tinned unsweetened chestnut puree
- 200ml (7 fl oz) white wine or cider
- 3 tablespoons brandy
- 25g (1 oz) sugar
- Serves 4-6
Whisk the eggs in a bowl. Put the milk and sugar into a saucepan and bring to the boil, then slowly add it to the eggs, stirring all the time. Strain the eggs and milk back into the saucepan, put back on the heat and stir for just a minute or two until the mixture thickens.
Note: this happens very quickly, so watch closely and stir all the time. Leave the custard to cool.
Whisk the cream until it has thickened and stands in soft peaks, then fold this gently but thoroughly into the cooled egg custard. Pour the mixture into a plastic container and freeze until it is setting well around the edges.
Then scrape the ice cream into a bowl and whisk it thoroughly. Put the ice cream back into the container and freeze until it’s firm.
Take the ice cream out of the fridge and beat it before serving as it is much nicer if it is not too solid.
To make the sauce, put the chestnut puree into a saucepan and break it up with a fork, then gradually stir in the wine or cider and the sugar. Set the pan over a gentle heat and stir until you have a thick, creamy consistency.
Note: this can be done well in advance. Just before you want to serve the ice cream, reheat the chestnut mixture, beating it until smooth and add the brandy.