Chestnut Ice Cream – a delicious recipe with milk, heavy cream, egg yolk, sugar, chestnut puree, rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
794
kcal
Calories
44
g
Fat
68
g
Carbs
34
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: 1 quart milk, 7/8 cup heavy cream, 10 egg yolk, 1 1/4 cups sugar, 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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