Chestnut and chocolate ice cream with apricot sauce

Ingredients

For the ice cream
225g/8oz quality plain chocolate
60ml/4 tbsp maple syrup
225g/8oz canned chestnut pureé
500ml/18fl oz double cream, whipped
30ml/2 tbsp kirsch
3 free-range egg whites (optional)
225g/8oz whole tinned chestnuts in syrup, drained (save a few for decoration)
For the sauce
450g/16oz tinned apricots in natural juice
30ml/2 tbsp apple juice concentrate

Method

1. For the ice cream, melt the chocolate into the maple syrup over a pan of hot water or in a bain-marie. Blend well together and stir into the chestnut pureegrave;. Beat in the cream and kirsch. (Whisk the egg whites until stiff and then fold into the mixture, if using.)
2. Freeze for two hours in a shallow tray covered with foil. Meanwhile, make the apricot sauce.
3. Scrape out the ice cream mixture and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping it into hot water. Turn onto a serving dish and decorate with reserved chestnuts (halved) and apricot sauce.
4. For the apricot sauce, strain the apricots from their juice. Place apricots and apple juice concentrate together and blend in a food processor until smooth.