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Photo: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross

Chestnut Ice Cream

Chestnuts are really absorbent, so when straining the custard, press them firmly to extract as much of the liquid as possible.

Cooking Light DECEMBER 2011

  • Yield: Serves 8 (serving size: about 3/4 cup ice cream and 1 tablespoon chestnuts)
  • Hands-on: 35 Minutes
  • Total: 9 Hours


  • 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


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.

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

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Chestnut Ice Cream Recipe