Chestnut Ice Cream

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.

Yield: Serves 8 (serving size: about 3/4 cup ice cream and 1 tablespoon chestnuts)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 8.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.2g
  • Carbohydrate: 35.8g
  • Fiber: 0.9g
  • Cholesterol: 150mg
  • Iron: 0.7mg
  • Sodium: 135mg
  • Calcium: 175mg

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

Preparation

  1. 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. 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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