Chocolate and Chestnut Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the custard base

  • 2 eggs
  • 2 egg yolks
  • 3 oz. (75


Cover the chestnuts with water and simmer with the vanilla pod until the chestnuts are tender, about 2 hours. Add a little water if the chestnuts seem to be drying out. Cool slightly and whizz in blender, adding enough cooking liquor to make a purée.

Make the custard by beating the eggs and sugar in a bowl. Heat the milk until it is almost at boiling point and pour over the egg mixture.