Chestnut Vanilla Ice Cream
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5
2 reviews
Excellent
Chestnut Vanilla Ice Cream
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The French love their chestnuts so churn a sweetened chestnut vanilla ice cream to chill over the festive season - or any time of year
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Ingredients
- 8 egg yolk
- 100 g (3.5oz/½ cup) caster sugar
- 200 g (7oz) chestnut spread 2 small tins, sweetened
- 400 ml (14 floz/ 1 ⅔ cups) milk whole
- 200 ml (7 floz/¾ cup) heavy cream aka whipping cream
- 1 vanilla pod
- pinch caramel coloring optional, powdered
- Marrons glacés or whole ones if you're feeling posh, broken; a handful
Instructions
- Cream together the egg yolks, sugar and sweetened chestnut vanilla spread in a large bowl until light and fluffy.
- Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.
- Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.
- Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn. Then follow ice cream maker's manufacturer's instructions. Freeze for a minimum of 2 hours.
Notes
- Serve with marrons glacés (candied chestnuts), gavottes, crispy French tuile cookies or salted caramel macarons.
- For more on chestnuts and why they're so popular in France, see the chestnut page.
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Overall Rating
5
2 reviews
Excellent
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