French Chestnut Ice Cream |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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) |
Directions:
1. Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
2. Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
3. Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
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. Immediately take the pan off the heat and pour custard into a bowl.
6. Add the rum now, if using.
7. Cool over ice, stirring occasionally to prevent the formation of a skin.
8. When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
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. Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.
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