Chestnut Caramel Ice Cream Recipes

CHESTNUT ICE CREAM

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.

CHESTNUT ESPRESSO CARAMEL-SWIRL ICE CREAM

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
• Combine 2 cups cream, milk, 1/2 cup sugar, vanilla bean, and chestnuts in a medium saucepan. Place over medium-low heat, and cook, stirring occasionally, until chestnuts are falling-apart tender, about 20 to 25 minutes.
• Fill a large bowl with ice and water; set aside. In a large bowl, using a whisk, beat together the egg yolks and 1/2 cup sugar until mixture is pale yellow, about 2 minutes. Pour 1 cup of the hot mixture into the egg yolks, and whisk to combine well. Pour the egg mixture back into the remaining hot mixture, and whisk to combine. Return saucepan to medium heat, and, using a wooden spoon, stir constantly until the mixture thickens and holds a line when a finger is drawn across the back of a wooden spoon, 3 to 5 minutes. Remove from heat, and immediately stir in 1 cup cream.
• Transfer mixture to a food processor or blender, filling no more than halfway full, and puree, in batches, until smooth. Pass mixture through a fine sieve, pressing down on the chestnuts to extract as much liquid as possible. Discard solids, pour the mixture into a large bowl, and set in the ice bath, stirring occasionally, until cold.
• Stir together espresso and the remaining 1/2 cup cream; set aside. Combine the remaining 1/2 cup sugar and the water in a small saucepan, and place over medium-high heat, brushing the sides of the pan with a brush dipped in cold water to prevent crystals from forming. Cook until the mixture turns a dark golden color, 13 to 15 minutes. To gauge the color of the caramel, dip a small piece of white paper into the mixture. Carefully add the espresso and cream. It will boil and sputter. Do not stir. When bubbling has subsided, about 1 minute, add butter. Stir well with a wooden spoon. Transfer to the ice bath to cool.
• Freeze ice cream in an ice-cream maker, according to manufacturer's instructions. Quickly transfer half the ice cream to a 1 1/2-quart container. Drizzle 4 or 5 tablespoons of caramel over the ice cream. Cover with remaining half of ice cream, and drizzle with 4 or 5 tablespoons of caramel. Drag a knife through the caramel and ice cream to create a swirl effect. Cover and place in freezer, about 6 hours or overnight.