Chestnut-Caramel Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup canned sweetened chestnut spread |
1 1/4 cups whole milk, divided |
pinch of salt |
1 cup sugar |
1/3 cup water |
1 1/2 cups whipping cream |
2 tablespoons armagnac |
1 cup peeled roasted chestnuts**, or jarred chestnuts, chopped |
Directions:
1. Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
2. Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Slowly and carefully add cream (mixture will bubble vigorously), then remaining 1 cup milk. Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Stir in chestnut spread mixture and Armagnac. Transfer cream mixture to bowl; cover and refrigerate until cold, at least 4 hours or overnight.
3. Process cream mixture in ice cream maker according to manufacturer's instructions. Transfer ice cream to bowl; cover tightly and freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
4. Scoop into bowls. Sprinkle each with 2 tablespoons chopped chestnuts.
5. *Known as crème de marrons; available at some supermarkets and specialty foods stores. **To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.
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