French Chestnut Ice Cream

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup milk
  • 5
    ounces sweetened chestnut puree
  • 12
    cup superfine sugar
  • 6
    egg yolks
  • 2
    tablespoons rum (optional)
  • 13
  • 4
    ounces marrons in syrup (optional)
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DIRECTIONS

  • Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
  • Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
  • Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
  • Stir 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.
  • Immediately take the pan off the heat and pour custard into a bowl.
  • Add the rum now, if using.
  • Cool over ice, stirring occasionally to prevent the formation of a skin.
  • When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
  • Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
  • Serve 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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