Chestnut Ice Cream

• 175 ml soured cream
• 175 ml double cream
• a pinch

For the ice cream, bring both of the creams to the boil in a saucepan with the salt, cinnamon and vanilla pod. Pour over the egg yolks in a bowl. Return to the pan and stir gently over a moderate heat until thickened. Remove from the heat and strain into a bowl.

Stir in the chestnut purée, taste and add a pinch or more of sugar, if using. Churn or freeze.

For the chocolate sauce