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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.

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Ingredients

Nesselrode Ice Cream
                    Nesselrode Ice Cream
  • 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

1. Combine apricots and brandy in small bowl: stand 20 minutes. Whip cream until soft peaks form.

2. 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

1. 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.

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