Roasted chestnut ice cream

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1 cup Mascobado sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1 cup Chestnuts, roasted

• Dairy

  • 16 oz Heavy cream
  • 16 oz Whole milk

Found on ful-filled.com

Directions

• Freeze the bowl of your ice cream maker at least 24 hours in advance
• Place a 8-9 metal pan in freezer to chill
• Finely chop the chestnuts and place in a saucepan with 8oz of the milk, bring to a simmer and cook for 10 minutes, add contents to a Vitamix or food processor and blend until perfectly smooth, reserve
• Add cream, other 8oz of milk, 3/4 cup sugar, 1/2 cup honey and salt to a saucepan and cook over medium heat, stirring occasionally until mixture reads 175f degrees (about 5-10 minutes)
• While cream mixture is heating, whisk the egg yolks and 1/4 cup sugar in a bowl until smooth - slowly whisk in 1 cup of warm cream mixture into yolk mixture to temper the yolks
• Add tempered yolk mixture to the saucepan and cook over medium low heat until mixture thickens and registers 180f degrees (about 7-10 minutes)
• Stir in chestnut puree and vanilla until well combined with custard
• Strain custard into a bowl through a fine mesh strainer and cool until it is no longer steaming (about 10-20 minutes)
• 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
• Remove custards from refrigerator and freezer and scrape frozen custard into large bowl of custard - stir occasionally until frozen custard has fully dissolved
• Transfer custard to ice cream machine and churn until soft serve registers 21 degrees (15-25 minutes)
• Transfer ice cream to the frozen baking pan and press plastic wrap on surface - return to freezer until firm around the edges (about 1 hour)
• Transfer ice cream to an airtight container and freeze until firm (at least 2 more hours) - serve
• To soften any leftover ice cream after storing in freezer, leave ice cream at room temperature until desired consistency or slow defrost in the refrigerator about 1 hour before serving for perfectly scoop-able ice cream