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Glazed chestnut ice cream
- Makes about 1 quart :
6 to 8
servings - Difficulty
Easy
- Ready in
45 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Here you will be making marrons glacés, candied chestnuts. The soft texture and rich flavor of chestnuts are perfect in ice cream, and they go especially well with rum. It’s very important not to hold this ice cream for too long after freezing.
Ingredients
1 cup 1¼ cups
Method
- Combine the chestnuts with 1 cup of the sugar and 1 cup water in a saucepan. Bring to a boil and cook, stirring occasionally, until the chestnuts are tender, about 30 minutes. Drain off any remaining liquid.
- Meanwhile, use a whisk or electric mixer to beat the egg yolks and the remaining ¾ cup sugar until light yellow and thick. Bring the half-and-half to a boi
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