Chestnut Ice Cream Food

FRENCH CHESTNUT ICE CREAM

French Chestnut Ice Cream image

This is good with a semi-sweet chocolate sauce or just enjoy the flavor of the chestnut. I couldn't add that the suggested topping is small pieces of marrons glace, about 4 oz. From Michel Roux's book "Eggs". A great book by the way.

Provided by Pesto lover

Categories Ice Cream

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup milk
5 ounces sweetened chestnut puree
1/2 cup superfine sugar
6 egg yolks
2 tablespoons rum (optional)
1/3 cup heavy cream
4 ounces marrons in syrup (optional)

Steps:

Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
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.
Immediately take the pan off the heat and pour custard into a bowl.
Add the rum now, if using.
Cool over ice, stirring occasionally to prevent the formation of a skin.
When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
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.
Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.

Nutrition Facts : Calories 124.4, Fat 7, SaturatedFat 3.5, Cholesterol 139.1, Sodium 13.1, Carbohydrate 13.5, Sugar 12.6, Protein 2.3

CHESTNUT ICE CREAM

Chestnut Ice Cream image

Provided by Charlie Palmer

Categories Ice Cream Machine Dairy Egg Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

1/2 vanilla bean
2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

CHOCOLATE CHESTNUT ICE CREAM

Chocolate Chestnut Ice Cream image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

Ingredients

6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons Cognac or other brandy
a 5-ounce can marrons glacés* (candied chestnuts, about 7), chopped fine (about 1 cup)
*available at some specialty foods shops and by mail order from Maison Glass Delicacies, tel. (800)822-5564 or (212)755-3316

Steps:

In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth.
In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together yolks and sugar until combined well and whisk in cream mixture in a stream. Pour mixture into pan and cook over moderately low heat, stirring, until it registers 170°F. on a candy thermometer.
Strain custard through a fine sieve into a bowl and whisk in melted chocolate, vanilla, and brandy until smooth. Cool custard completely and freeze in an ice-cream maker, adding marrons glacés during last few minutes of freezing time.

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