The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Scoop over the rest of the ice cream and swirl the middle layer in with a knife. Powered by the Publisher Platform (P3). Mellow and creamy, it's great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie. It's sweetened to I reduce the amount of sugar, but it comes out so wonderful. Once cool, chop and set aside. If you want to know all the food trends happening and what’s in season just follow food bloggers. You can learn more about me, Classic Pumpkin Pie With No Shrink Pie Crust, Roasted Turkey Breast Roulade With Cranberry Herb Stuffing, 1 cup of chataigne seeds or chestnuts roasted peeled and chopped finely. Roast until shells begin to peel back, about 15 to 20 minutes, tossing half way through, Remove from oven and let stand 5 minutes to cool. Remove from heat and cover pan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. 3 tablespoons canned unsweetened chestnut purée (1 1/2 oz), an instant-read thermometer; an ice cream maker. I’m always amazed at how Instagram and social media really influences our needs and wants. Now fold the chestnut whip mixture into the heavy whipping cream just until fully incorporated and no streaks remain. Whip the cream with the confectioners' sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Either way works. (The outer layer comes off fairly easy but the inside skin may take some effort. By simmering the roasted chestnuts in milk, they become nice and soft so that they can blend into a perfectly smooth puree that is the foundation for this ice cream. Place chestnuts in a single layer on a baking sheet. (If I was using the purée for anything else I would add a sweetener to it like maple syrup and some vanilla extract. But as I’m using it in ice cream the base of the ice cream will be sweet enough). Carefully cut an “X” into the flat side of each chestnut shell. Toast your walnuts in a large pan over medium/low heat until golden and fragrant and then set aside to cool. This ice cream doesn't hit you over the head with the flavor of chestnuts. This looks very similar, though less sweet. I've made the chestnut Ice Cream with Chocolate Grand Marnier sauce from Gourmet, November 2000. i really like the way in which this recipe looks i eaten it before with my children most of us enjoyed this we can have a household gathering again and cook this recipe again soon that is one tasty recipe you should check it out i guarantee you all you could should this its very tasty. She did a wonderful looking chestnut ice cream that I needed to try. Sprinkle with half of the nuts and chocolate. I’m not seeing much chestnut purée going on in Insta world right now so I’m guessing either the season is over or the mention of them is over as the holidays have passed. Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours. Add 1 tbsp of warm milk into the processor at a time if purée needs a little extra liquid to help with the texture and then set aside to cool before using or refrigerating. This is great served with a light sprinkle of chopped candied bacon (recipe also found on epicurious). This roasted chestnut ice cream recipe was adapted from America’s Test Kitchen vanilla ice cream recipe – we made adjustments for our 1 1/2 quart ice cream maker as well as factored in the addition of the roasted chestnuts. I don't think I'll try this recipe as 3 Tb os chestnut puree seems insufficient. Since I have a hard time finding chestnuts when I want to make this, I use the puree found at better stores. Inspiring ideas for delicious home cooking. Place the purée in a separate bowl and add in the vanilla extract and rum if using and mix until incorporated. But I read up on bread nut and I read that when the seeds are roasted they taste like coffee and cocoa and heard that they are often used to make mashes and served along other dishes, so I was determined to make them into a purée for that said ice cream. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Pour the milk and nuts into a food processor or high speed blender and process until smooth and creamy. Then finely chop the chestnuts and place in a small saucepan with the milk and simmer on low for approx 15-20 minutes and until most of the milk has evaporated. Scoop half the mixture into a freezer safe container (I used my metal loaf pan). This of course made total sense being as chataigne actually is the French word for chestnuts. In a large mixing bowl with a stand mixer or hand mixer, whip the heavy cream until stiff peaks form. Chestnuts are one of those things. If there are some that are really stuck on set them aside and just place them all in a small pot of boiling water for a few minutes, drain and place them in a clean dish towel and rub the skin off them between the towel and the skin should peel right off). Living on an island affords you much when it comes to variety in food but sometimes you don’t always get some of the other things in season elsewhere like back home for example. It is commonly referred to as bread nut which actually refers more specifically to the seeds or nuts inside of the fruit. She adapted her recipe from Bella over at Ful-filled. This fruit is called chataigne by Trinidadians but is called by other names on different islands. Then add half a cup of the whipped cream and beat or whisk until the chestnut purée is a lighter mixture making it easier to fold into the rest of the cream.