Ice cream and chilled desserts
Homemade chestnut ice cream made with roasted chestnut puree and an egg-based custard. This cool, autumn dessert carries the lightly sweet, earthy flavor of chestnuts.
Heat the milk and half of the sugar without bringing it to a boil. Beat the egg yolks with the remaining sugar, then gradually whisk in the hot milk. Cook over low heat until the mixture coats the back of a spoon.
Stir the chestnut puree into the custard mixture until smooth and lump-free.
Stir in the cold cream and refrigerate the mixture for at least 2 hours.
Transfer the chilled mixture to an ice cream maker. Alternatively, place it in a deep container in the freezer and whisk it occasionally during the first few hours as it freezes.
Important: Stir the chestnut purée into the cream mixture until smooth to avoid lumps and ensure a silky texture. Contains milk and dairy products, and egg. Store in a sealed container in the freezer for up to two weeks.
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