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Chestnut Ice Cream

Photo: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 35 mins
Total time 9 hrs
Yield Serves 8 (serving size: about 3/4 cup ice cream and 1 tablespoon chestnuts)
Chestnuts are really absorbent, so when straining the custard, press them firmly to extract as much of the liquid as possible.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.