Summary

Ingredients

• 150 ml cream
• 150 ml milk
• 4 egg yolks
• 90 g suar
• 100 g chestnut (s)
• 2 cl whiskey
• 6 orange (s)
• 90 g suar
• 100 ml white wine
• 180 ml orange juice
• cinnamon
• Carnation
• Star anise
• 1 orange (s), zest and juice
• 45 grams flour
• 45 g butter, soft
• 45 g almond (s), chopped
• 100 g suar
• 2 pinches gingerbread spice, possibly 3

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Instructions

1. Bring the cream, milk, sugar and the chestnuts to a boil in a saucepan. If necessary, add a shot of whiskey (if the children don`t eat too, of course!) And puree the mixture finely in the pot with a mixer. Beat the egg yolks in a bowl until creamy and add the hot chestnut mixture, stir and return to the saucepan. Stir until the mixture becomes creamy. Let cool down and freeze in the ice cream machine for half an hour to three quarters of an hour or place in the freezer for 3-4 hours, stirring occasionally.
2. Now peel the oranges and cut out the fillets.
3. Caramelize the sugar in a saucepan, deglaze with white wine, add the spices and bring to the boil briefly. Top up with the orange juice and reduce until creamy. Finally, add the freed orange fillets to the stock and allow to cool.
4. For the Christmas brittle, process orange zest, orange juice, gingerbread spice, butter, flour, sugar and almonds into a smooth mass. Then dab it on a baking mat with a spoon, so that a circular shape is created. Bake in a preheated oven at 170 ° C for about 5 minutes until golden. Attention: The mass runs away during baking, always leave enough space to the individual blobs.
5. Just before serving, take the ice out of the freezer or ice cream maker so it can thaw a little. Put some spice orange compote in a bowl, form a ball of ice cream and place on it and decorate with a Christmas brittle thaler.