Chestnut-Caramel Ice Cream

1. 1

   Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine.

2. 2

   Set aside.

3. 3

   Combine sugar and 1/3 cup water in heavy medium saucepan.

4. 4

   Stir over medium-low heat until sugar dissolves.

5. 5

   Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.

6. 6

   Slowly and carefully add cream (mixture will bubble vigorously), then remaining 1 cup milk.

7. 7

   Stir over low heat until any hard caramel bits dissolve and mixture is smooth.

8. 8

   Stir in chestnut spread mixture and Armagnac.

9. 9

   Transfer cream mixture to bowl; cover and refrigerate until cold, at least 4 hours or overnight.

10. 10

    Process cream mixture in ice cream maker according to manufacturer's instructions.

11. 11

    Transfer ice cream to bowl; cover tightly and freeze until firm, at least 4 hours.

12. 12

    (Can be made 3 days ahead.

13. 13

    Keep frozen.)

14. 14

    Scoop into bowls.

15. 15

    Sprinkle each with 2 tablespoons chopped chestnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.