French Chestnut Ice Cream Recipes

FRENCH CHESTNUT ICE CREAM

Steps:

• Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
• Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
• Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
• Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.
• Immediately take the pan off the heat and pour custard into a bowl.
• Add the rum now, if using.
• Cool over ice, stirring occasionally to prevent the formation of a skin.
• When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
• Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
• Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.

CHESTNUT ICE CREAM

Steps:

• Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
• Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
• Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

MONT BLANC ICE-CREAM SQUARES

Steps:

• For the meringue, heat oven to 140C/fan 120C/gas 1. Line the base of a loose-bottom 20cm square tin. Tip 25g of the walnuts into a food processor and blitz until ground as finely as possible, add the rest of the walnuts, then pulse to chop roughly. Tip the egg whites into a clean bowl, whisk until peaks have formed, then gradually add the sugar a third at a time, beating between each addition until stiff. Fold in the walnuts. Tip the meringue into the tin, then spread over the base. Bake for 2 hrs until crisp, then leave to cool. This can be done 1 day in advance and covered in cling film.
• While the meringue is cooking, make the sweetened purée by mixing the chestnut purée with the sugar until smooth. This can be done 1 day in advance and covered in cling film. Put a couple of large bowls to chill in the fridge.
• To assemble, leave the ice cream to soften slightly so it's pliable, but not melted. Working quickly, in one of the bowls mix half of the ice cream with half of the purée to make chestnut ice cream. If it's too soft once you have mixed it, place the bowl in the freezer to firm up. Once all the ice cream is the same consistency, quickly ripple the vanilla and chestnut ice creams and half the remaining purée together. Spread over the meringue and smooth the top, then place in the freezer until frozen solid. This can be done 1 month in advance and frozen, covered in cling film. You can also freeze the rest of the purée.
• To serve, defrost the purée, remove the cake from the freezer, then place in the fridge for 40 mins. Meanwhile, make a thin piping bag from greaseproof paper and whip the cream until stiff. Mix in the rest of the purée, continue to beat until it becomes stiff again, then tip the cream into the piping bag. Using a large knife dipped into hot water, cut the cake into 9 squares. Working quickly, pipe a 'crazy-string' nest of chestnut cream in the centre of each square. Top the cream with half a marron glacé or candied chestnut and serve straight away.

CANDIED CHESTNUT AND VANILLA ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• In a bowl stir together well the ice cream and the marrons glacés and freeze the mixture, its surface covered with plastic wrap, for 2 to 3 hours, or until it is firm. In a heavy saucepan boil the cream, stirring occasionally, until it is reduced to about 1 cup, whisk in the brown sugar, and simmer the mixture, whisking, until the sugar is dissolved. Remove the pan from the heat, whisk in the chocolates, whisking the mixture until it is smooth, and whisk in the butter and the Cognac. Serve the sauce warm over the ice cream.

THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Score the chestnuts in a cross with a knife.
• Place the chestnuts on a sheet pan and bake for 30 minutes.
• Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
• Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
• Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
• Place the chestnut filling in a food processor, add in water and blend until smooth.
• Push the chestnut filling through an sieve into another bowl.
• Transfer filling to a piping bag with a circle tip and chill.
• Preheat the oven to 200˚F (90˚C).
• In a bowl, whisk the egg whites until foamy using a hand mixer.
• Add sugar to the egg whites and whisk until stiff peak forms.
• Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
• Bake the meringue for 1 hour.
• Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
• Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
• Sprinkle with powdered sugar.
• Enjoy!