Summary

Ingredients

• 2 dl milk
• 0.5 ½ vanilla pod (s)
• 3 sheets gelatin
• 2 egg yolks
• 30 grams sugar
• 2 dl cream
• 200 g chestnut puree

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Instructions

1. Bring the milk with the cut, scraped-out vanilla pod to the boil, remove from the heat and let it steep for a moment.
2. In the meantime, soak the gelatine in cold water.
3. Beat the egg yolks with the sugar to a thick cream.
4. Now bring the milk to the boil again and pour over the ice cream, stirring constantly.
5. Pour the mixture back into the pan and bring to the boil while continuing to beat so that the cream binds.
6. Pour immediately through a fine sieve into a bowl.
7. Squeeze out the gelatine and dissolve in the still hot cream while stirring. Let the whole thing cool down.
8. Whip the cream until stiff. First stir the chestnut puree, then the cream into the cream. Fill into molds and refrigerate for at least 2 hours before serving.
9. Turn out to serve and serve with a berry sauce if you like.