Title: Chestnut Icecream
Categories: Dessert
Yield: 8 Servings

300 ml Cream
300 ml Milk
4 Egg yolks
1/2 c Sugar
Vanilla essence or rum for
-flavour (use the rum)
1 cn (16-oz) sweetened chestnut
-puree (note the puree has
-vanilla added to it
-already)
Garnish: marron glace;
-chopped finely

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 -0500

from "Grand Finales" by Vogue Australia:

Bring the cream and milk to the boil in a saucepan. Beat the egg yolks with
the sugar. Pour some of the heated cream and milk onto the eggs and whisk.
Pour mixture back into the remaining heated cream. Cook over a low heat,
stirring constantly, until the custard coats the back of a spoon. Strain
into a bowl and leave to cool. Add the chestnut puree and beat it well into
the custard. Flavour to taste with vanilla or a little rum. Chill in the
refrigerator for 1-2 hours. Freeze in an ice-cream maker (or use th old
method of beating it every half hour several times). Serve garnished with
chopped marron glace. Serves 8.

My note: Chestnuts go well with chocolate; serve this with chocolate sauce
and some chocolate curls to decorate too; superb for a special occasion.
Also go easy on the rum, freezing intensifies the flavours and alcohol is
an anti-freeze, a little goes a long way, 2 tablespoons should be more than
enough.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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