French Chestnut Ice Cream

1. 1

   Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.

2. 2

   Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.

3. 3

   Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.

4. 4

   Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.

5. 5

   Immediately take the pan off the heat and pour custard into a bowl.

6. 6

   Add the rum now, if using.

7. 7

   Cool over ice, stirring occasionally to prevent the formation of a skin.

8. 8

   When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.

9. 9

   Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.

10. 10

    Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.

* Per serving · 4 servings · Values may vary.

No additional tips available.