In a bowl stir together well the ice cream and the marrons glaces and freeze the mixture, its surface covered with plastic wrap, for 2 to 3 hours, or until it is firm. In a heavy saucepan boil the cream, stirring occasionally, until it is reduced to about 1 cup, whisk in the brown sugar, and simmer the mixture, whisking, until the sugar is dissolved. Remove the pan from the heat, whisk in the chocolates, whisking the mixture until it is smooth, and whisk in the butter and the Cognac. Serve the sauce warm over the ice cream. Serves 4 to 6. Gourmet November 1990
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2356 (87%)|
|Amt Per Serving||% DV|
|Total Fat 261.8g||349 %|
|Saturated Fat 162.9g||814 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 583.2mg||179 %|
|Sodium 104.1mg||4 %|
|Potassium 1005.2mg||26 %|
|Total Carbohydrate 118.9g||35 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 104.3g|
|Protein 15.4g||22 %|
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Calories per serving: 2713
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