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SideChef
Recipes
American
Roasted Chestnut Ice Cream
Recipe

8 INGREDIENTS • 11 STEPS • 8HRS

Roasted Chestnut Ice Cream

4.5
2 ratings
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.
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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 ...
http://www.ful-filled.com
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.
8HRS
Total Time
$3.72
Cost Per Serving
Ingredients
Servings
6
US / Metric
Roasted Chestnuts
1 cup
Roasted Chestnuts, finely chopped
Heavy Cream
16 fl oz
Heavy Cream
Milk
16 fl oz
Milk
Muscovado Sugar
1 cup
Muscovado Sugar, divided
Honey
1/2 cup
Honey
Salt
1/4 tsp
Salt
Vanilla Extract
1 Tbsp
Vanilla Extract
Egg
6
Eggs, separated
yolks only
Nutrition Per Serving
VIEW ALL
Calories
690
Fat
32.8 g
Protein
10.2 g
Carbs
84.5 g
Add to plan
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Roasted Chestnut Ice Cream
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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 ...
http://www.ful-filled.com

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.
Cooking InstructionsHide images
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 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.
step 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.
step 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.
step 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.
step 4
While cream mixture is heating, whisk the Eggs (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 4 While cream mixture is heating, whisk the Eggs (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 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.
step 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.
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 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 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.
step 11 Transfer ice cream to an airtight container and freeze until firm, at least 2 more hours.
Tags
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American
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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