Pesto lover's Note:
This is good with a semi-sweet chocolate sauce or just enjoy the flavor of the chestnut. I couldn't add that the suggested topping is small pieces of marrons glace, about 4 oz. From Michel Roux's book "Eggs". A great book by the way.
My Private Note
Units: US | Metric
- 1Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
- 2Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
- 3Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
- 4Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.
- 5Immediately take the pan off the heat and pour custard into a bowl.
- 6Add the rum now, if using.
- 7Cool over ice, stirring occasionally to prevent the formation of a skin.
- 8When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
- 9Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
- 10Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.
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Nutritional Facts for French Chestnut Ice Cream
Serving Size: 1 (59 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 124.3
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 3.5 g
- Cholesterol 139.1 mg
- Sodium 13.1 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 0.0 g
- Sugars 12.5 g
- Protein 2.2 g
The following items or measurements are not included:
sweetened chestnut puree