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RECIPE
8 INGREDIENTS11 STEPS8HR

Roasted Chestnut Ice Cream

4.5
2 Ratings

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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.
8HR
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
Roasted Chestnuts , finely chopped
16 fl oz
Heavy Cream
16 fl oz
1 cup
Muscovado Sugar , divided
1/2 cup
1/4 tsp
6
Eggs , separated
yolks only

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Nutrition Per Serving

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CALORIES
690
FAT
32.8 g
PROTEIN
10.2 g
CARBS
84.5 g

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 in freezer, leave ice cream at room temperature until desired consistency or slow defrost in the refrigerator about 1 hour before serving for perfectly scoop-able ice cream.

Cooking Instructions

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Step 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.
Step 2
Add the Roasted Chestnuts (1 cup) in a saucepan with half of the Milk (8 fluid ounce) bring to a simmer and cook for 10 minutes, add contents to a Vitamix or food processor and blend until perfectly smooth, reserve.
Step 3
Add Heavy Cream (16 fluid ounce), remaining Milk (8 fluid ounce), 3/4 cup Muscovado Sugar (3/4 cup) Honey (1/2 cup) and Salt (1/4 teaspoon) to a saucepan and cook over medium heat, stirring occasionally until mixture reads 175 degrees F (80 degrees C) about 5 to 10 minutes.
Step 4
While cream mixture is heating, whisk the Egg (6) and remaining Muscovado Sugar (1/4 cup) in a bowl until smooth, slowly whisk in 1 cup of warm cream mixture into yolk mixture to temper the yolks.
Step 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.
Step 6
Stir in chestnut puree and Vanilla Extract (1 tablespoon) 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.
Step 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
Step 8
Remove custards from refrigerator and freezer and scrape frozen custard into large bowl of custard, stir occasionally until frozen custard has fully dissolved.
Step 9
Transfer custard to ice cream machine and churn until soft serve registers 21 degrees F (-6 degrees C), for 15 to 25 minutes.
Step 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.
Step 11
Transfer ice cream to an airtight container and freeze until firm, at least 2 more hours.

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Nutrition Per Serving
Calories
690
% Daily Value*
Fat
32.8 g
42%
Saturated Fat
20.9 g
104%
Trans Fat
0.0 g
--
Cholesterol
295.1 mg
98%
Carbohydrates
84.5 g
31%
Fiber
0.3 g
1%
Sugars
71.8 g
--
Protein
10.2 g
20%
Sodium
218.9 mg
10%
Vitamin D
1.0 µg
5%
Calcium
259.3 mg
20%
Iron
1.3 mg
7%
Potassium
255.9 mg
5%
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