Chocolate and Chestnut Ice Cream

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.