Chestnut Ice Cream RecipeOrigin: Britain Period: Traditional |
Ingredients:
500ml milk 
Chestnut Ice Cream Preparation:Method:Slice off the pointed ends of the chestnuts. Place in a pan, cover with water then bring to a boil and cook for about 10 minutes. Drain in a colander and when cool enough to be handled remove the skins and rub off the inner papery membrane over the fruit. Add the prepared chestnuts to a pan along with enough water to cover. Bring to a simmer, cook for about 35 minutes, or until the chestnuts are soft then drain the liquid. Transfer the chestnuts to a blender and purée until smooth (add just enough of the cooking liquid to give you a thick purée) before transferring to a bowl. Combine the milk, cream, eggs, sugar and salt in a saucepan over low heat. Cook, stirring frequently, until the mixture thickens sufficiently to coat the back of a spoon. Take off the heat and refrigerate until cool. Now fold-in the chestnut puree, vanilla and nutmeg. Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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