Chestnut Ice Cream               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Desserts  

 

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's great on its own -- though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie. Serve with "Tarte Tatin -- Charlie Palmer" and "Candied Bacon" (included in this collection).

Ingredients

1/2 each vanilla bean
2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks


 

Instructions
 Special equipment: an instant-read thermometer; an ice cream maker

Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.

Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.

Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

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Yields: 1 Quart
     Gourmet magazine, February 2007, page 101

 notes:  Ice cream can be made 3 days ahead.

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