This article is part of the Chestnut Series!
An inspiration from my visit to Hokkaido....
Sometimes the senses from the ice cream trickling down your throat that much more exciting while walking against the chilling wind....
Chestnut Ice Cream
Makes 2 quarts
1 quart milk
7/8 cup heavy cream
10 egg yolk
1 1/4 cup sugar
8 ounces chestnut puree
1 ounce rum
10 sweet roasted chestnuts or Marron glacé - chopped into bite size
1. In a saucepan, bring the milk to a boil. Add the cream. Bring to boil again. (Do not cook after the liquid has reached the boil.
2. In a bowl, whisk together the egg yolks and sugar until the mixture is a very pale lemon yellow, and a ribbon forms when the whisk is lifted from the mixture.
3. Pour the hot milk and cream into the eggs, and mix thoroughly. Add chestnut puree and rum.
4. Return the mixture to the saucepan. Over low heat, stir it with a wooden spoon until it thickens slightly and coats the spoon - about 5 minutes. DO NOT BOIL. (To be certain the mixture is ready: With a finger draw a thin path through the mixture on the surface of the spoon; the mixture is ready when the path will not close up.)
5. Pass through a fine sieve. Refrigerate until cold, then churn with ice cream maker.
6. Stir in the chopped chestnuts when ice cream has completed churning.