Chestnut Ice Cream
By: Blanche Yih
Published: Tuesday, December 1, 2009 - 3:08am

Ingredients




1 quart milk
7/8 cup heavy cream
10 egg yolk
1 1/4 cups sugar
8 ounces chestnut puree
1 ounce rum
10 sweet roasted chestnuts or Marron glacé, chopped into bite size pieces

Preparation

1 In a saucepan, bring the milk to a boil. Add the cream. Bring to boil again. (Do not cook after the liquid has reached the boil. 2 In a bowl, whisk together the egg yolks and sugar until the mixture is a very pale lemon yellow, and a ribbon forms when the whisk is lifted from the mixture. 3 Pour the hot milk and cream into the eggs, and mix thoroughly. Add chestnut puree and rum. 4 Return the mixture to the saucepan. Over low heat, stir it with a wooden spoon until it thickens slightly and coats the spoon - about 5 minutes. DO NOT BOIL. (To be certain the mixture is ready: With a finger draw a thin path through the mixture on the surface of the spoon; the mixture is ready when the path will not close up.) 5 Pass through a fine sieve. Refrigerate until cold, then churn with ice cream maker. 6 Stir in the chopped chestnuts when ice cream has completed churning.

About


http://lafleuraucacao.blogspot.com/2009/10/recipe-chestnut-ice-creamthe-collusion.html