Chestnut Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Chestnut Purée

  • 296 g / 10.44 oz unsweetened chestnut purée
  • 195 g / 6.88 oz sugar
  • 159 g / 5.61 oz water

Ice Cream Base

  • 2.42 kg / 5 lb 5.36 oz / 48.35% milk
  • 840 g / 1 lb 13.63 oz / 16.78% heavy cream
  • 745 g / 1 lb 10.28 oz / 14.89% sugar
  • 350 g / 12.35 oz / 6.99% egg yolks
  • 650 g / 1 lb 6.93 oz / 12.99% Chestnut Purée (in syrup)

Method

  1. For the Chestnut Purée: Whisk together the purée, sugar, and water in a saucepan and cook over medium heat until all the ingredients have mixed evenly.
  2. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method. Cool the ice cream base before adding the chestnut purée. Add the purée to the ice cream base and whisk thoroughly to completely dissolve the purée.
  3. Strain the base through a fine-mesh strainer and refrigerate. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.