Candied Chestnut And Vanilla Ice Cream With Hot Fudge Sauce Recipe

• 1 quart vanilla ice cream softened
• 1 c. finely minced marrons glaces (candied chestnuts, available at specialty foods shops) (about 8)
• 1 1/3 c. heavy cream
• 1/3 c. firmly packed dark brown sugar
• 6 ounce fine-quality bittersweet chocolate minced fine
• 1 ounce unsweetened chocolate minced fine
• 2 Tbsp. unsalted butter
• 2 Tbsp. Cognac or possibly to taste

1. In a bowl stir together well the ice cream and the marrons glaces and freeze the mix, its surface covered with plastic wrap, for 2 to 3 hrs, or possibly till it is hard.
2. In a heavy saucepan boil the cream, stirring occasionally, till it is reduced to about 1 c., whisk in the brown sugar, and simmer the mix, whisking, till the sugar is dissolved.
3. Remove the pan from the heat, whisk in the chocolates, whisking the mix till it is smooth, and whisk in the butter and the Cognac.
4. Serve
5. the sauce hot over the ice cream.
6. Serves 4 to 6.

vanilla ice cream, candied chestnuts, heavy cream, brown sugar, bittersweet chocolate, chocolate, unsalted butter, cognac

Taken from cookeatshare.com/recipes/candied-chestnut-and-vanilla-ice-cream-with-hot-fudge-sauce-98541 (may not work)