Photo: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross
Hands-on Time
35 Mins
Total Time
9 Hours
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.

How to Make It

Step 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.

Step 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.

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