Summary

Ingredients

• 4 egg (s) including the yolk
• 160 g suar
• 125 ml milk
• 1 vanilla pod (s)
• 200 g puree chestnuts
• 2 cl rum, brown
• 2 egg (s) which the egg white
• 50 grams sugar
• 5 dl cream

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Instructions

1. For a form with a volume of 1.5 liters.
2. Mix the egg yolks and sugar until creamy. Bring the milk with the sliced vanilla pod to the boil. Using the ladle, slowly add the hot milk to the egg and sugar mixture, stirring constantly. Then return the cream to the pan and `peel off to the rose` while stirring constantly. Stir the cream with the hand mixer lukewarm, then stir in the chestnut puree and rum and cool everything well.
3. Beat the egg whites with the sugar until very stiff. Carefully stir into the chestnut cream with the whisk. Whip the cream until stiff and fold in carefully. Pour into a mold and let freeze for at least 3 to 4 hours.