Chestnut Ice Cream

Cooking Light
Chestnut Ice CreamRecipe
Photo: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross
Chestnuts are really absorbent, so when straining the custard, press them firmly to extract as much of the liquid as possible.
Serves 8 (serving size: about 3/4 cup ice cream and 1 tablespoon chestnuts)


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3 cups 2% reduced-fat milk
1 cup half-and-half
3/4 cup packed brown sugar
1/4 teaspoon salt
5 large egg yolks
1 1/2 cups coarsely chopped peeled roasted chestnuts, divided
1 teaspoon vanilla extract


Hands-on: 35 Minutes
Total: 9 Hours

1. Combine milk and half-and-half in a heavy saucepan over medium heat; cook to 180°. Remove from heat. Combine sugar, salt, and yolks, stirring well. Carefully pour 1 cup hot milk mixture gradually into yolk mixture, stirring constantly. Return mixture to pan. Cook custard over medium heat until a thermometer registers 160°, stirring constantly. Combine custard and 1 cup chestnuts in a medium bowl; cover and chill 8 hours. Strain mixture through a cheesecloth-lined strainer, pressing firmly; discard solids. Add vanilla.

2. Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours or until firm. Top ice cream with 1/2 cup chestnuts.

Created date

November 2011

Nutritional Information

Calories 242
Fat 8.5 g
Satfat 4.4 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 6.2 g
Carbohydrate 35.8 g
Fiber 0.9 g
Cholesterol 150 mg
Iron 0.7 mg
Sodium 135 mg
Calcium 175 mg