Chestnut ice cream on spiced orange fillets with Christmas brittle

Ingredients for 6 servings:

• 150 ml cream
• 150 ml milk
• 4 egg yolks
• 90 g sugar
• 100 g chestnut(s)
• 2 cl whiskey
• 6 oranges
• 90 g sugar
• 100 ml white wine
• 180 ml orange juice
• Cinnamon
• Carnation(s)
• Star anise
• 1 orange(s), peel and juice
• 45 g flour
• 45 g butter, soft
• 45 g almonds, chopped
• 100 g sugar
• 2 pinch(s) gingerbread spice, possibly 3

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 5 minutes

Bring the cream, milk, sugar, and chestnuts to a boil in a saucepan. Add a dash of whiskey if desired (omit it if children are eating!) and blend the mixture in a blender in a saucepan until smooth. Beat the egg yolks in a bowl until creamy, then add the hot chestnut mixture, mix, and return it to the saucepan. Stir until the mixture becomes creamy. Let it cool and freeze in an ice cream maker for 30 to 45 minutes, or place in the freezer for 3-4 hours, stirring occasionally. Peel the oranges and cut out the segments. Caramelize the sugar in a saucepan, deglaze with white wine, add the spices, and bring to a boil briefly. Top up with the orange juice and simmer until thickened. Finally, add the removed orange segments to the liquid and let it cool. For the Christmas brittle, combine the orange zest, orange juice, gingerbread spice, butter, flour, sugar, and almonds until smooth. Then spoon the mixture onto a baking tray to form a circle. Bake in a preheated oven at 170°C for about 5 minutes until golden brown. Caution: The mixture will spread during baking, so always leave enough space between each “blob.” Remove the ice cream from the freezer or ice cream maker shortly before serving to allow it to thaw slightly. Spoon some spiced orange compote into a bowl, form a scoop of ice cream, and place it on top. Decorate with a Christmas brittle disc.