This roasted chestnut ice cream recipe was adapted from America’s Test Kitchen vanilla ice cream recipe – we made adjustments for our 1 1/2 quart ice cream maker as well as factored in the addition of the roasted chestnuts. By simmering the roasted chestnuts in milk, they become nice and soft so that they can blend into a perfectly smooth puree that is the foundation for this ice cream.
Total Time
8hr
4.5
2 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
1
cup
Roasted Chestnuts
, finely chopped
•
16
fl oz
Heavy Cream
•
16
fl oz
Milk
•
1
cup
Muscovado Sugar
, divided
•
1/2
cup
Honey
•
1/4
tsp
Salt
•
1
Tbsp
Vanilla Extract
•
6
Eggland's Best Classic Eggs
, separated
Cooking Instructions
1.
Freeze the bowl of your ice cream maker at least 24 hours in advance. Place a 8 to 9 inch metal pan in freezer to chill.
2.
Add the Roasted Chestnuts (1 cup) in a saucepan with half of the Milk (8 fl oz) bring to a simmer and cook for 10 minutes, add contents to a Vitamix or food processor and blend until perfectly smooth, reserve.
3.
Add Heavy Cream (16 fl oz), remaining Milk (8 fl oz), 3/4 cup Muscovado Sugar (3/4 cup)Honey (1/2 cup) and Salt (1/4 tsp) to a saucepan and cook over medium heat, stirring occasionally until mixture reads 175 degrees F (80 degrees C) about 5 to 10 minutes.
4.
While cream mixture is heating, whisk the Eggland's Best Classic Eggs (6) and remaining Muscovado Sugar (4 Tbsp) in a bowl until smooth, slowly whisk in 1 cup of warm cream mixture into yolk mixture to temper the yolks.
5.
Add tempered yolk mixture to the saucepan and cook over medium low heat until mixture thickens and registers 180 degrees F (82 degrees C), about 7 to 10 minutes.
6.
Stir in chestnut puree and Vanilla Extract (1 Tbsp) until well combined with custard. Strain custard into a bowl through a fine mesh strainer and cool until it is no longer steaming, about 10 to 20 minutes.
7.
Reserve 1 cup of the custard mixture into a small bowl, cover with plastic wrap and place in freezer. Cover large custard bowl with plastic wrap and refrigerate for at least 4 hours or up to 24 hours
8.
Remove custards from refrigerator and freezer and scrape frozen custard into large bowl of custard, stir occasionally until frozen custard has fully dissolved.
9.
Transfer custard to ice cream machine and churn until soft serve registers 21 degrees F (-6 degrees C), for 15 to 25 minutes.
10.
Transfer ice cream to the frozen baking pan and press plastic wrap on surface, return to freezer until firm around the edges for about 1 hour.
11.
Transfer ice cream to an airtight container and freeze until firm, at least 2 more hours.
Author's Notes
For best results, you will need a thermometer to gauge the temperature of the custard and an ice cream maker to do the churning. The key to achieving homemade ice cream with great texture is to have the custard as cold as possible when it goes into the ice cream maker.
To soften any leftover ice cream after storing it in the freezer, leave ice cream at room temperature until desired consistency or slow defrost in the refrigerator for about 1 hour before serving for perfectly scoopable ice cream.
Nutrition Per Serving
CALORIES
690
FAT
32.8 g
PROTEIN
10.2 g
CARBS
84.5 g
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