Best French Chestnut Ice Cream Recipes

Chestnut Ice Cream image

Provided by Charlie Palmer

Yield Makes about 1 quart

Number Of Ingredients 7

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.

Candied Chestnut and Vanilla Ice Cream with Hot Fudge Sauce image

Yield Serves 4 to 6

Number Of Ingredients 8

1 quart vanilla ice cream, softened
1 cup (about 8) finely chopped marrons glacés (candied chestnuts, available at specialty foods shops)
1 1/3 cups heavy cream
1/3 cup firmly packed dark brown sugar
6 ounces fine-quality bittersweet chocolate, chopped fine
1 ounce unsweetened chocolate, chopped fine
2 tablespoons unsalted butter
2 tablespoons Cognac, or to taste

Steps:

In a bowl stir together well the ice cream and the marrons glacés and freeze the mixture, its surface covered with plastic wrap, for 2 to 3 hours, or until it is firm. In a heavy saucepan boil the cream, stirring occasionally, until it is reduced to about 1 cup, whisk in the brown sugar, and simmer the mixture, whisking, until the sugar is dissolved. Remove the pan from the heat, whisk in the chocolates, whisking the mixture until it is smooth, and whisk in the butter and the Cognac. Serve the sauce warm over the ice cream.

French Chestnut Ice Cream image

Provided by Pesto lover

Categories Ice Cream

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

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.