CookEat Recipe
Neselrode Ice-Cream Puddings
Individual vanilla ice-cream puddings with candied chestnuts and maraschino, served with cold kirsch cream.
Method
Steps
Step 1
Prepare the full vanilla ice-cream batch by mixing the six pasteurized egg yolks with eight ounces icing sugar for five minutes. Bring the one pint cream, one pint milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container.
Step 3
Cool promptly over an ice bath and refrigerate at 40°F or colder within two hours. Chill thoroughly, then churn according to the freezer instructions, using about thirty minutes as a guide until firm. Keep any ice and rock salt outside the sealed food container. Keep the complete actual batch frozen for this dessert.
Step 4
Put the half pint ready-to-eat candied chestnuts in a cold bowl with the two tablespoons maraschino. Mix well and let stand for five minutes. Fold the chestnuts and their liquid into the complete vanilla ice-cream batch with a wooden spoon for five minutes.
Step 5
Divide among six clean individual pudding moulds large enough for the mixture. Put the moulds in the freezer, cover and freeze for about one hour, until firm. Keep frozen until serving.
Step 6
For the kirsch sauce, put the separate two gills cold pasteurized dairy whipping cream in a clean bowl set over external ice and a little cold water. Whip slowly at first, then briskly until a firm froth forms. Beat in the separate one and a half ounces fine granulated sugar and one good teaspoon food-grade vanilla essence for two minutes. Pour off any separated liquid and keep refrigerated at 40°F or colder.
Step 7
Measure one and a half actual gills of the finished vanilla whipped cream. Gently fold in the one tablespoon kirsch for the sauce and keep cold in a clean bowl until serving. Refrigerate the unused whipped cream promptly.
Step 8
Halve the separate three candied chestnuts. Unmould the six frozen puddings onto a cold dish lined with a clean food-safe folded napkin, put one chestnut half on each and serve promptly with the complete cold kirsch cream in its separate bowl.
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