CHESTNUT ICE CREAM
Provided by Charlie Palmer
Categories Ice Cream Machine Dairy Egg Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 7
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.
FRENCH CHESTNUT ICE CREAM
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.
Provided by Pesto lover
Categories Ice Cream
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124.4, Fat 7, SaturatedFat 3.5, Cholesterol 139.1, Sodium 13.1, Carbohydrate 13.5, Sugar 12.6, Protein 2.3
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