chestnut icecream

8 Servings
300 millilitres Cream
300 millilitres Milk
Egg yolks
½ cup Sugar
  Vanilla essence or rum for flavour (use the rum)
1 can (16-oz) sweetened chestnut puree (note the puree has vanilla added to it already)
  Garnish: marron glace; chopped finely

From: viv@... (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 -0500 from "Grand Finales" by Vogue Australia: Bring the cream and milk to the boil in a saucepan. Beat the egg yolks with the sugar. Pour some of the heated cream and milk onto the eggs and whisk.

Pour mixture back into the remaining heated cream. Cook over a low heat, stirring constantly, until the custard coats the back of a spoon. Strain into a bowl and leave to cool. Add the chestnut puree and beat it well into the custard. Flavour to taste with vanilla or a little rum. Chill in the refrigerator for 1-2 hours. Freeze in an ice-cream maker (or use th old method of beating it every half hour several times). Serve garnished with chopped marron glace. Serves 8. My note: Chestnuts go well with chocolate; serve this with chocolate sauce and some chocolate curls to decorate too; superb for a special occasion.

Also go easy on the rum, freezing intensifies the flavours and alcohol is an anti-freeze, a little goes a long way, 2 tablespoons should be more than enough.



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