No-churn chestnut ice cream with rum, dark chocolate, and toasted walnuts

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 100 g Dark chocolate
  • 4 tsp Vanilla

• Nuts & Seeds

  • 1 cup Chestnut puree
  • 500 g Chestnuts
  • 1/2 cup Walnuts, toasted

• Dairy

  • 1 300ml can Condensed milk, sweetened
  • 1 473ml carton Whipping cream

• Beer, Wine & Liquor

  • 2 oz Rum, dark

• Liquids

  • 1 cups Water

Found on toughcookieblog.com

Description

Ingredients

• 500g chestnuts
• 1-2 cups of water
• 3 Tbs honey (plus more, if desired, to taste)
• 1 tsp vanilla extract
• 473ml carton of whipping cream
• 300ml can sweetened condensed milk (American friends, yours are sold in 400ml -- no idea why theres a discrepancy; use the whole can either way!)
• 1 Tbs vanilla extract
• 1/2 cup chopped toasted walnuts
• 100g dark chocolate, chopped into very small pieces
• 1 cup chestnut puree (see recipe above, or use a store-bought variety)
• 2 oz dark rum

Directions

• Preheat the oven to 425F. Very carefully, use a sharp knife to score an X on the rounded side of each chestnut. Set them flat, uncut side-down on a roasting pan and add 1/2 cup of water to the pan. Roast for 20-25 minutes. Put on some happy music -- youll want it for the peeling part coming up next.
• Once theyre cool enough to touch, begin peeling the chestnuts. The outer shells generally come off pretty easily. (If youre having any trouble with the inner shell, set those chestnuts aside, and later, in a large pot of boiling water, drop them in in small batches, and remove after 30 seconds and rub off with a clean dish towel.) Youll lose some due to mold, or because theyre just too stuck to the shell; dont worry about it.
• Depending on how many chestnuts you managed to salvage, set them in a pot with anywhere between 1 cup and 2 cups of water. Add the 3 Tbs of honey and simmer for 15 minutes.
• In a food processor, add the chestnuts and their bathwater, and the vanilla. Pulse until mixture is smooth and uniform, adding a couple extra tablespoons of water or milk to thin out the texture if necessary. Taste, and add more honey if desired.
• In a large bowl, whisk the cream, sweetened condensed milk, and 1 Tbs vanilla until you get hard peaks. (If youre letting a stand mixer do the work, now is a good time to toast your walnuts/chop your chocolate.)
• In another bowl, add the cup of chestnut puree. Scoop a few large spoonfuls of the whipped cream mixture into the bowl, and beat until the chestnut puree has lightened in texture. Fold this new chestnut mixture and the rum back into the whipped cream bowl.
• Scoop half the mixture into a freezer-safe container (I like to use a metal loaf pan). Scatter with half the walnuts and chocolate. Scoop the remaining half of the cream mixture on top, and swirl the middle layer in with a knife. Smooth the top, and cover with the remaining walnuts and chocolate.
• Cover, and freeze 4 hours or overnight.