Chestnut Ice Cream

~ Tandy

I was in the mood to make some ice cream, but was not sure what flavour. And then Greg shared a photograph on Instagram of his chestnut spread, and I was inspired straight away to make this chestnut ice cream. The flavour is subtle and was perfect on Christmas day when paired with fruit cake.

Chestnut Ice Cream
Head straight on to the Recipe For ♥ Chestnut Ice Cream ♥

A couple of years ago I would never have considered listening to podcasts. Then Lorraine mentioned she listened to them and I decided to give one a try. And now I am sort of addicted. I listen in the morning while getting ready for work, and when I am in the car driving around. In order to listen while I am out walking I have purchased some very fancy Bluetooth earpieces. Not air pods as they are too expensive and I do not like the shape of them. But ones that fit into your ears without any wires that look like hearing aids. I play podcasts when I am doing household chores that I do not need to concentrate on. But, the issue with this is that I am always looking for new ones to add to my library. My most recent addition is Imagined Life.

Be inspired to make ♥ Chestnut Ice Cream ♥ #LavenderAndLime Click To Tweet

Produced by Wondery, listeners are given clues about someone’s identity while hearing about that person’s life journey. Important moments in their lives are given that lead up to them being famous. And what they achieve as a famous person. The aim is to guess who the person is before their identity is revealed. I find it so rewarding when I get it right. Especially when I know from the outset who the person is. Do you listen to podcasts, and if so, what can you recommend?

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Print Recipe
5 from 1 vote

Chestnut Ice Cream

This is the perfect taste of winter on a hot summer's day
Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 260 g milk
  • 260 g cream
  • 100 g liquid glucose
  • 5 mls vanilla paste
  • 5 egg yolks
  • 60 g fructose
  • 100 g chestnut spread

Method

  • Place the milk, cream, glucose and vanilla into a heavy bottomed saucepan
  • Heat to just below boiling point on a low temperature
  • While waiting for the milk to heat, place the egg yolks into a mixing bowl
  • Add the sugar to the eggs and whisk until pale and thickened
  • When the milk has heated, pour half onto the egg mixture while whisking
  • Then pour the egg mixture into the milk while whisking
  • Keep on a low temperature and stir with a wooden spoon until the mixture reaches 82° Celsius
  • Pour into a lipped jug and add the chestnut spread
  • Mix to combine, cover and set aside to cool
  • When cool, place into the fridge overnight
  • Churn in your ice cream maker, as per the manufacturer's instructions
  • Place into a freezer proof container and freeze for at least 4 hours before serving
  • Remove from the freezer before serving to allow the ice cream to soften a bit
Inspiration published on Lavender and Lime January 10:


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