Glace à la Crème de Marron
INGREDIENTS
3/4 cups (150 grams) Roasted Chestnuts, peeled
2 tablespoons Lyle's Golden Syrup
1/8 teaspoon Xantham Gum
1/4 teaspoon Sea Salt
1 tablespoon Vanilla Extract
7 large (112 grams) Egg Yolks
1 cup (237 grams) Whole Milk
2 cups (473 grams) Heavy Cream, divided
3/4 cup (150 grams) Organic or Raw Sugar
2 tablespoons (42 grams) Glucose Syrup
Note: You may substitute dark corn syrup for the Golden Syrup, and either for the glucose. The xantham gum is optional if you plan on finishing your ice cream within 3 days.
DIRECTIONS
In a blender, place chestnuts, golden syrup, xantham gum, salt, vanilla, and 1 cup of the cream. Blend until smooth.
In a saucepan, whisk together yolks, milk, sugar, glucose, and remaining 1 cup of cream until blended.
With a rubber spatula over medium-low heat, constantly stir custard mixture until it thickens and reaches 175 degrees on a thermometer.
Pour custard into blender with the chestnut mixture and blend until silky smooth.
Strain chestnut ice cream through a fine mesh sieve into a bowl, and chill to 40 degrees.
Churn ice cream to your ice cream makers instructions.
Scoop ice cream into a frozen metal loaf pan. Press plastic wrap against surface, and freeze for 4 hours before serving.
Enjoy!
Comments