Nesselrode Ice Cream
This Nesselrode recipe uses only glacé apricots but other variations of this dish use a variety of glacé fruits. In some places it is now served as traditional Christmas fare and is often the base for ice plum pudding recipes. I found this recipe in the Australian Womens Weekly cookbook called Sweet Old Fashioned Favourites but have replaced their apricot sauce with chocolate.
Ingredients
- 1/3 cup finely chopped glacé apricots
- 2 tablespoons brandy
- 300ml carton thickened cream
- 4 eggs, separated
- ½ cup icing sugar
- 350g sweetened chestnut puree
- toasted flaked almonds
Chocolate Sauce
- 300g dark chocolate
- 300 ml carton thickened cream
Method
Ice Cream
- Combine apricots and brandy in small bowl: stand 20 minutes. Whip cream until soft peaks form.
- Beat egg whites in a small bowl with electric mixer until soft peaks form. Add sifted sugar gradually, beat until dissolved. Transfer mixture to a large bowl; fold in cream, egg yolks, apricot mixture and chestnut puree. Pour mixture into loaf pan (or 8 cup capacity steamer or mould), cover, freeze overnight. Serve with chocolate sauce and flaked almonds.
Chocolate Sauce
Combine chocolate and cream in the top of a double boiler and gently stir until chocolate is melted and mixture is smooth.
This iced pudding was invented in the mid 1800’s by a Monsieur Mouy, who was the French chef for many years to the Russian diplomat, Count Nesselrode, in Paris.
