Name: Chestnut Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 650 g / 1 lb 6.93 oz / 12.99% Chestnut Purée (in syrup); 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; 296 g / 10.44 oz unsweetened chestnut purée; 195 g / 6.88 oz sugar; 159 g / 5.61 oz water

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 /

Method

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.
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 puré

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Chestnut Ice Cream

Ingredients

Chestnut Purée

Method

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