Chestnust Puree Ice Cream with chocolate specks
makes about 450ml Ingredients
For chestnut puree custard
3 Egg yolks
1 sachet Vanilla sugar
1 Tbsp Flour
150ml milk
175gm ready-made chestnut puree
30-50gm powdered sugar, to taste
(if chestnut puree has been sweetened beforehand, then less sugar should be added)
1 Tbsp cocoa powder
200ml whipping cream (30% fat content)
1/2 tsp rum
Steps
1) In a sauce pan, put egg yolks, vanilla sugar, powdered sugar and flour. Mix-in a little bit of the milk and whisk until you get a smooth paste before pouring in the remaining milk. Mix well.
2) Cook the mixture over low heat for a few minutes. Add in the chestnut puree and let it melt slowly while stirring constantly.
3) The custard is ready when the mixture thickens and coats the back of wooden spoon. You can stir in the cocoa powder. Set it aside to cool completely.
4) When custard is cooled, start whisking the whipping cream until soft peak. Add rum into whipped cream and whip a bit more. Then slowly mix in the whipped cream into custard.
5) Pour the cream mixture into a freezer-proof container and freeze for at least half a day.
6) Before serving let it sit in room temperature for at least 15 mins.
