Homemade chestnut ice cream made with roasted chestnut puree on an egg custard base. Carrying the chestnut's mildly sweet, earthy aroma, this winter-tinged cold dessert adds a special touch to autumn tables.
Heat the milk and half the sugar without boiling; whisk the egg yolks with the remaining sugar, then gradually add the hot milk. Cook the mixture over low heat until it coats the back of the spoon.
Mix the chestnut puree into the cream mixture until lump-free.
Add the cold cream to the mixture and let it rest in the refrigerator for at least two hours.
Transfer the cooled mixture into an ice cream maker, or place it in a deep container in the freezer, whisking occasionally during the first few hours as it freezes.
Important: Make sure the chestnut puree is lump-free when adding it to the cream mixture, otherwise the ice cream's texture won't be smooth. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a sealed container for two weeks.
If you use ready-made chestnut puree instead of roasting and mashing the chestnuts yourself, the preparation time is noticeably shortened.
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