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