CHESTNUT ICE CREAM
NOTE: As with chestnut stuffing, one good option is simply to use your favorite recipe and add chopped roasted chestnuts. The recipe below is really rich with the cream and egg yolks, but chestnuts are good with ice milk too! One good trick is to simmer the chestnuts in the milk so the flavor is throughout the ice cream.
| 2 1/3 cup (300g) peeled chestnuts |
6 egg yolks |
| 2 1/3 cup (600ml) milk |
3/4 cup (160g) sugar |
| 1 1/4 cup (250ml) cream |
2 Tbs dark rum |
| 1/2 vanilla bean, seeds scraped out |
1 Tbs honey |
Simmer the chestnuts with the milk in a double boiler for 30-40 minutes until very tender.
Set aside a few chestnut chunks to add at the end of the churning.
Puree the remaining chestnuts and reserve the milk. (note: it may take extra milk to make the puree)
Measure the remaining milk to 2 cups. Add more, if necessary.
Mix with cream, vanilla bean pd and seeds and bring to a simmer.
Whisk the egg yolks and sugar until pale and fluffy.
Combine the milk mix with the egg mix.
In the double boiler, whisk until thickened.
Cool and combine with the puree, rum and honey.
Churn in an ice-cream maker according to manufacturers directions.
Add the chestnut pieces before it is fully frozen.
|
|