Chestnut Vanilla Ice Cream
Experience the rich, velvety taste of chestnut and vanilla in this homemade French-style ice cream. Naturally sweetened with chestnut purée, it’s creamy, smooth, and perfect for festive gatherings or everyday indulgence. Add whole or chopped marrons glacés for a sophisticated finish.
Equipment
- 1 large mixing bowl
- 1 Heavy-based saucepan
- 1 Whisk
- 1 Spoon
- 1 Ice Cream Maker
- 1 Refrigerator
- 1 Freezer
Ingredients
- 8 egg yolks
- 100 g ½ cup caster sugar
- 200 g 7 oz sweetened chestnut purée (from 2 small tins)
- 400 ml 1 ⅔ cups whole milk
- 200 ml ¾ cup heavy whipping cream
- 1 vanilla pod split lengthwise
- Pinch of caramel-colored powdered food coloring optional
- A handful of marrons glacés candied chestnuts, broken or whole
Instructions
- Prepare the Egg and Chestnut Base: In a large mixing bowl, combine the egg yolks, caster sugar, and sweetened chestnut purée. Use a whisk or an electric hand mixer to beat the mixture until it turns pale, light, and fluffy. This step is crucial as it incorporates air, giving your ice cream a smooth and creamy texture.Scrape the sides of the bowl occasionally to ensure all ingredients are fully blended.
- Infuse the Milk and Cream with Vanilla: Pour the whole milk and heavy cream into a heavy-based saucepan. Carefully split the vanilla pod lengthwise, scraping out the tiny seeds inside. Add both the seeds and the pod to the milk-cream mixture. If you like a subtle golden hue, sprinkle in a pinch of caramel-colored powdered food coloring. Heat the mixture over medium heat, stirring occasionally, until it begins to steam and just reaches a gentle boil. Turn off the heat and allow the vanilla to infuse for 5–10 minutes to fully release its fragrant aroma.
- Temper the Egg Mixture: Once the milk and cream have infused, slowly pour a small amount of the warm liquid into the egg and chestnut mixture while whisking continuously. This is called tempering, which gradually raises the temperature of the eggs and prevents them from curdling. Continue adding the warm milk mixture in a steady stream, whisking constantly until fully combined.
- Cook the Custard to Thicken: Transfer the combined mixture back into the saucepan. Place it over medium-low heat and cook gently, stirring constantly with a whisk or a wooden spoon. The goal is to thicken the custard without scrambling the eggs. Continue stirring until the mixture coats the back of a spoon and leaves a clear line when you run your finger through it. This step ensures a silky, luxurious texture in your final ice cream. Remove the vanilla pod and discard it.
- Cool the Custard Properly: Pour the hot custard into a clean bowl. Allow it to cool at room temperature for 15–20 minutes. Stir occasionally to release steam and prevent a skin from forming on the surface. Once slightly cooled, cover the bowl and refrigerate for 1–2 hours. Chilling the custard thoroughly is essential to achieve the smoothest ice cream texture during churning.
- Churn the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the machine and churn until it thickens and reaches a soft-serve consistency. This usually takes 20–30 minutes, depending on your machine. During churning, the ice cream will aerate, giving it a light and creamy mouthfeel.
- Add the Candied Chestnuts (Optional): If you’re using marrons glacés, add them to the ice cream in the final 5 minutes of churning. This ensures the chestnuts are evenly distributed without being crushed. You can leave them whole for a luxurious presentation or break them into smaller pieces for easier scooping.
- Freeze for Firmness: Transfer the churned ice cream to an airtight container. Smooth the surface with a spatula, cover tightly, and place it in the freezer for at least 2 hours. This final freezing step allows the ice cream to set fully and develop its rich, creamy texture.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve in bowls or cones, and optionally garnish with extra marrons glacés, a drizzle of chocolate, or thin crispy tuile cookies. This indulgent dessert pairs wonderfully with coffee, hot chocolate, or a light dessert wine for festive occasions.
Notes
- Use high-quality sweetened chestnut purée for the best flavor and smooth texture.
- Make sure to temper the eggs carefully when combining with warm milk to prevent curdling.
- Chilling the custard thoroughly before churning ensures a silky, creamy ice cream.
- Adding marrons glacés is optional but adds a luxurious, chewy texture contrast.
- For a subtle golden hue, a pinch of caramel-colored powdered food coloring can be added, but it’s not necessary for taste.
- Ice cream texture improves if served after softening for a few minutes at room temperature.
