Chestnut ice cream
A quick ice cream that makes the most of marrons glacés, those preserved candied chestnuts that make a welcome appearance at Christmas
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes plus churning
- Mix the double cream with the milk and bring to a simmer. In a separate bowl, whisk the sugar with the egg yolks.
- Pour the hot cream mix onto the sugar and eggs and then return to the pan. Add the vanilla. Cook, stirring over a low heat to make a custard that will coat the back of the spoon.
- Cool and stir into the puree. Churn until almost set and then freeze, or pour into a box and freeze.
Per serving
819 kcalories, protein 7.7g, carbohydrate 70.3g, fat 58.3 g, saturated fat 30.2g, fibre 2.5g, salt 0.45 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/170606/
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Ingredients
- 550ml double cream
- 250ml milk
- 250g golden caster sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 500g chestnut purée
- marrons glacés (candied chestnuts ), chopped to serve (optional)
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes plus churning
Ingredients
- 550ml double cream
- 250ml milk
- 250g golden caster sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 500g chestnut purée
- marrons glacés (candied chestnuts ), chopped to serve (optional)
Per serving
819 kcalories, protein 7.7g, carbohydrate 70.3g, fat 58.3 g, saturated fat 30.2g, fibre 2.5g, salt 0.45 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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18 December 2009
Sara commented on this recipe
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14 November 2010
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06 December 2010
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