Summary

Ingredients

For the puree: (chestnut puree)

• 200 g chestnut (s), peeled and pre-cooked
• 60 g suar
• 50 ml white wine, dry
• 50 ml sweet cream
• 1 pinch (s) salt
• 0.5 ½ vanilla pod (s)

For the ice cream:

• 300 ml sweet cream
• 200 ml milk
• 150 grams sugar
• 180 g e yolks (about 8 yolks)
• 1 shot rum, brown

Print Recipe Pin Recipe

Instructions

1. For the chestnut puree, bring the pre-cooked, finely chopped chestnuts - you can use a vacuum-packed pack - to the boil with sugar, wine, sweet cream, a pinch of salt and half a scraped-out vanilla pod. Cover and let simmer on a low flame until the liquid is almost used up and the chestnuts have softened. Remove the vanilla pod and puree the mixture with a hand blender. Mix the chestnut puree with milk and cream. Puree again with the hand blender and rub through a sieve. Then carefully bring to a boil.
2. In the meantime, beat the sugar with the egg yolks until frothy. Carefully add the hot milk / cream mixture, stirring constantly so that the egg yolk does not curdle. Heat the mixture over a water bath until it begins to bind at around 80 degrees (peel off to the rose). Place in a large bowl with ice water and keep stirring until mixture cools. Let rest in the fridge overnight. The ice cream mixture becomes very viscous during this time.
3. The next day, season to taste with a dash of brown rum and freeze in the ice cream maker. You can decorate with chocolate sprinkles, glazed chestnuts, or, as with me, with black nuts (unripe pickled walnuts).