Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 300 millilitres | Cream |
| 300 millilitres | Milk |
| 4 \N | Egg yolks |
| ½ cup | Sugar |
| \N \N | 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) |
| \N \N | 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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