Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 1 1/2 quarts

　　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)

　　*available at some specialty foods shops and by mail order from Maison Glass Delicacies, tel. (800)822-5564 or (212)755-3316

　　

Step 1

In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth.

　　

Step 2

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.

　　

Step 3

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.