Candied Chestnut and Vanilla Ice Cream with Hot Fudge Sauce

1. 1

   In a bowl stir together well the ice cream and the marrons glaces and freeze the mixture, its surface covered with plastic wrap, for 2 to 3 hours, or until it is firm.

2. 2

   In a heavy saucepan boil the cream, stirring occasionally, until it is reduced to about 1 cup, whisk in the brown sugar, and simmer the mixture, whisking, until the sugar is dissolved.

3. 3

   Remove the pan from the heat, whisk in the chocolates, whisking the mixture until it is smooth, and whisk in the butter and the Cognac.

4. 4

   Serve the sauce warm over the ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.