Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2011


Credit: Johnny Autry and Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

9 hrs
35 mins
Serves 8 (serving size: about 3/4 cup ice cream and 1 tablespoon chestnuts)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

242 calories; fat 8.5g; saturated fat 4.4g; mono fat 2.9g; poly fat 0.8g; protein 6.2g; carbohydrates 35.8g; fiber 0.9g; cholesterol 150mg; iron 0.7mg; sodium 135mg; calcium 175mg.