Chocolate and Chestnut Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hope End,

Chef/proprietor Patricia Hegarty


For the custard base

  • 2 eggs
  • 2 egg yolks
  • 3 oz. (75 g.) muscovado sugar
  • 1 pint (575 ml.) milk
  • 5 fl.oz. (150 ml.) double cream, whipped
  • 8 oz. (225 g.) dried chestnuts
  • 2 good tablespoons honey vanilla pod
  • 6 oz. (175 g.) best bitter chocolate


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. Return to the pan and cook carefully over a very low heat, whisking all the time, until the mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat, cool and fold in the whipped cream.

Melt the chocolate in a bowl over a saucepan of hot water. Combine the chocolate, chestnut purée and custard. Freeze in an ice cream machine or in a plastic container with a lid. To serve, decorate with grated chocolate, crystallised violets or, if you are feeling extravagant, crumbled marron glacé.