Chestnut Ice Cream

Preparation

Step 1: Prepare the crème anglaise base

Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, bring the whole milk to a simmer with the vanilla pod and seeds. Remove from heat and let steep for 10 minutes, covered.

Meanwhile, whisk the egg yolks with the sugar in a bowl until the mixture turns pale and slightly frothy.

Step 2: Make the crème anglaise

Remove the vanilla pod from the milk. Slowly pour the warm milk into the egg-sugar mixture in a thin stream, whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously with a spatula. The custard is ready when it coats the spatula (about 180°F/82°C). Do not let it boil.

Immediately pour the custard into a cold bowl to stop the cooking. Let it cool slightly.

Step 3: Add the chestnut purée

Add the chestnut purée to the warm custard and whisk vigorously until perfectly smooth and homogeneous. If using rum, add it now.

Fold in the heavy cream gently. Cover the bowl with plastic wrap directly on the surface and refrigerate for at least 4 hours (preferably overnight) until very cold.

Step 4: Churn the ice cream

Pour the chilled mixture into your ice cream maker. Churn for 25 to 30 minutes until creamy and smooth.

Five minutes before the end, add the coarsely crumbled candied chestnuts. They will provide little soft bursts of sweetness that contrast beautifully with the creamy ice cream.

Step 5: Freeze

Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. This allows the ice cream to firm up while remaining creamy.

Before serving, let the ice cream sit at room temperature for 5 minutes to make scooping easier.

Step 6: Serve

Scoop beautiful balls of chestnut ice cream using an ice cream scoop dipped in hot water. Arrange them in individual dessert cups. Sprinkle with crumbled candied chestnuts, drizzle with chestnut cream, and add a mint leaf for freshness. Serve immediately.