Chestnut Ice Cream – a delicious recipe with milk, brown sugar, salt, egg yolks, chestnuts, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk and half-and-half in a heavy saucepan over medium heat; cook to 180u00b0. Remove from heat. Combine sugar, salt, and yolks, stirring well. Carefully pour 1 cup hot milk mixture gradually into yolk mixture, stirring constantly. Return mixture to pan. Cook custard over medium heat until a thermometer registers 160u00b0, stirring constantly. Combine custard and 1 cup chestnuts in a medium bowl; cover and chill 8 hours. Strain mixture through a cheesecloth-lined strainer, pressing firmly; discard solids. Add vanilla.
2
Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours or until firm. Top ice cream with 1/2 cup chestnuts.
451
kcal
Calories
18
g
Fat
51
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups 2% reduced-fat milk, 1 cup half-and-half, 3/4 cup packed brown sugar, 1/4 teaspoon salt, and more.
Yes, Chestnut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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