Chestnut Ice Cream

Name: How to cook Chestnut Ice Cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 to 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chestnut Ice Cream

I occasionally purchase Sweetened Chestnut Paste. The purpose is to make ‘Mont Blanc Cake’, which has a very special meaning to me. Today I found some leftover Chestnut Paste that needed to be used as the best before date was near. I mixed it with my ‘Easiest Vanilla Ice Cream’ mixture to make this Ice Cream, but I replaced Vanilla with Rum. For Chestnut desserts, I got to use Rum.

Ingredient

Food ration :

3 to 4 servings

Egg Yolks

2 tablespoons

Caster Sugar

1/2 cup

Milk

1/2 cup

Thickened Cream

4 tablespoons

Sweetened Chestnut Paste

1 tablespoon

Rum *OR 1/2 teaspoon Vanilla Extract

Cooking instructions

* Step 1

Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.

* Step 2

Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. Cool the mixture completely.

* Step 3

In a separate bowl, beat Cream until soft peaks form. Add Sweetened Chestnut Paste and Rum (OR Vanilla), and whisk well. Add the cooled (OR chilled) custard mixture and mix well.

* Step 4

Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.

* Step 5

*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.