Nesselrode Ice Cream Recipes

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NESSELRODE ICE CREAM



Nesselrode ice cream image

Provided by Craig Claiborne And Pierre Franey

Categories     ice creams and sorbets, dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
2 cups Nesselrode mix (see recipe)

Steps:

  • Combine the milk and cream in a saucepan and bring barely to the simmer.
  • Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
  • Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
  • Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
  • Let cool. Add the Nesselrode mix and stir to blend.
  • Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.

NESSELRODE MIX



Nesselrode Mix image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h

Yield About two cups

Number Of Ingredients 3

1 1/2 cups mixed, diced candied fruits
12 marrons (chestnuts) in syrup, chopped, about 1/2 cup
1/4 cup dark rum or Cognac

Steps:

  • Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams

NESSELRODE SAUCE



Nesselrode Sauce image

Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.

Provided by Molly53

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
1/2 cup good quality orange marmalade
1/2 cup chopped candied ginger
1/2 cup dark rum

Steps:

  • Place all ingredients in a saucepan.
  • Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
  • Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3

NESSELRODE ICE CREAM



Nesselrode Ice Cream image

Number Of Ingredients 9

1 envelope unflavored jello
1/2 cup milk cold
1 1/2 cups milk
2/3 cup sugar
4 eggs lightly beaten
2 cups whipped cream
1 tablespoon vanilla extract each vanilla and rum extract
1 (10-ounce) jar nesselrode topping
1/2 cup candied cherries chopped

Steps:

  • At least 5 hours or up to 1 month before serving:In a 2-quart saucepan, mix gelatin and cold milk let stand for 1 minute.Stir in milk, sugar and eggs. Cook and stir over low heat until gelatin is dissolved and mixture thickens and coats a metal spoon. Cool slightly. Transfer to a bowl or pitcher. Cover and refrigerate at least 3 hours or overnight. Chill ice cream freezer container and dasher.When ready to freeze ice cream, pour custard mixture into the freezer container. Stir in whipping cream and extracts. Pack and freeze according to manufacturer's directions. About 5 minutes before freezing is complete (mixture will be slushy), add nesselrode topping and cherries. Continue churning until frozen. Pack and ripen at least 1 hour. Transfer to a freezer container and store in freezer up to 1 month.

Nutrition Facts : Nutritional Facts Serves

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