This is one of my favourite ice creams. I sometimes serve it with a jug of simple chocolate sauce – just warm melted plain chocolate with a dash of milk added.
500ml (2 cups) milk
150g (5½oz) sweetened chestnut purée
100g (½ cup) caster (superfine) sugar
6 egg yolks
2 tbsp rum (optional)
100ml (scant ½ cup) double (heavy) cream
100g (3½oz) marrons glaçés or marrons in syrup (optional)
Put the milk, chestnut purée and two-thirds of the sugar in a saucepan and bring to the boil over a medium heat. Meanwhile, whisk the egg yolks and the remaining sugar together in a bowl to a light ribbon consistency. Pour the boiling milk on to the egg yolks, whisking continuously, then pour the mixture back into the saucepan.
Cook over a low heat, stirring with a wooden spatula or spoon, until the custard lightly coats the back of the spatula. When you run your finger through, it should leave a clear trace (see Photo). Immediately take the pan off the heat and pour into a bowl. Add the rum if desired and leave to cool over ice, stirring occasionally to prevent a skin forming.
When cold, pass the mixture through a chinois into the ice cream maker and churn for 20 – 25 minutes following the method on Vanilla ice cream and adding the cream as directed. The ice cream is ready when it is firm but still creamy.
Serve scoops of ice cream piled into shallow bowls and topped with small pieces of marrons glaçés if you like.