Chocolate Chestnut Ice Cream

• 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 glaces* (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

1. In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth.
2. In a heavy saucepan bring cream and milk just to a boil.
3. In a bowl whisk together yolks and sugar until combined well and whisk in cream mixture in a stream.
4. Pour mixture into pan and cook over moderately low heat, stirring, until it registers 170F.
5. on a candy thermometer.
6. Strain custard through a fine sieve into a bowl and whisk in melted chocolate, vanilla, and brandy until smooth.
7. Cool custard completely and freeze in an ice-cream maker, adding marrons glaces during last few minutes of freezing time.

bittersweet chocolate, heavy cream, milk, egg yolks, sugar, vanilla, cognac, chestnuts, glass delicacies

Taken from www.epicurious.com/recipes/food/views/chocolate-chestnut-ice-cream-10875 (may not work)