Egg yolk recipes that require 8 yolks

Chestnut Vanilla Ice Cream

This Chestnut Vanilla Ice Cream makes me dream of holidays in France – and particularly of my husband’s island of Corsica.  Candied chestnuts are such a festive French treat during the holiday season but I love this light and easy dessert at any time of year. During the festive season, it’s also a welcome lighter end to a rich meal.

Jump to Recipe

Chestnut Vanilla Ice Cream Recipe Pin

This post was originally published on 21 January 2012 but has now been updated to include a printable recipe card and updated text.

Mad About Chestnuts!

My youngest daughter is mad about chestnuts in all forms. If I mention this magic word, Lucie’s smile makes me melt quicker than the contents of this ice cream dish. She’s obsessed about roasted chestnuts and vacuum-packed chestnuts that we simply toss on pumpkin soup, with green beans, or in this butternut & walnut gratin.

When she was little, she was even willing to sacrifice precious pocket money for an expensive poke of chestnuts. It’s the biggest winter treat, smelling them roasting on trolleys at the welcoming exit of a Paris metro station – and helps to calm the effects of the howling winds at the top of the steps.

Montmartre chocolate pastry walk abbesses chestnuts

She nibbles at luxury candied chestnuts, marrons glacés, as if she was Charlie with a golden-ticketed chocolate bar. She also craves the sweetened candied chestnut & vanilla spread that is so common in France – by the legendary Clément Faugier. If you don’t know it, it’s a French staple that families have in store normally, as it’s dolloped on fromage blanc and thinly spread on crêpes.

Candied Chestnuts in France (marrons glacés)

Candied chestnuts are a total gourmet speciality in France and are traditionally enjoyed over the festive season. They’re primarily prepared in the Ardèche region but honestly (in my humble opinion) the best candied chestnuts are in Corsica – and I’m not just saying that because my husband is Corsican! The Corsicans put chestnut flour and chestnuts in so many of their recipes.

A Perfect Recipe To Use Egg Yolks for Macaron Lovers Who Need Egg Whites!

When you’re as mad about macarons as I am (and I know I’m not alone on this one – come on, own up), you need to use up plenty of egg yolks while you’re ageing your whites for 2-3 days before making macarons.

So, Ice cream is one of my favourite egg yolk recipes (this link is to my yolk database!), as it uses up 8 yolks in this easy, classic recipe.

Do I need an Ice Cream Machine? What If I don’t Have One?

Ideally, it’s best to have an ice cream machine. I don’t have one, but instead use the ice cream attachment for my stand mixer that still does the job well.

If you don’t have an ice cream machine or mixer sorbet/ice cream attachment, then take the cream out of the freezer every 30 minutes (about 5 times) and mix up the partially frozen mixture well.

Chestnut Vanilla Ice Cream

Chestnut Vanilla Ice Cream Recipe

PRINTABLE RECIPE BELOW

Makes 1 litre

8 egg yolks
100g caster sugar
2 small 100g tins of sweetened chestnut & vanilla purée (Clement Faugier)
400ml whole milk
200ml whipping cream
1 vanilla pod
pinch of caramel powdered colouring (optional)
a handful of broken marrons glacés (or whole ones if you’re feeling posh)

1. Cream together the egg yolks, sugar and sweet chestnut purée in a large bowl until light and fluffy.

2. Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.

3. Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.

4. Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn then freeze for a couple of hours minimum.

Serve with marrons glacés and macarons.

Chestnut Vanilla Ice Cream Macarons Pin

Chestnut Vanilla Ice Cream Recipe

5 from 1 vote
Chestnut Vanilla Ice Cream
Prep Time
20 mins
Cook Time
4 mins
Chilling & Freezing
4 hrs
Total Time
24 mins
 

The French love their chestnuts so churn a sweetened chestnut vanilla ice cream to chill over the festive season - or any time of year

Course: Dessert
Cuisine: French
Keyword: chestnut paste, Clement Faugier, sweetened chestnut purée,
Servings: 12
Calories: 192 kcal
Author: Jill Colonna
Ingredients
  • 8 egg yolks
  • 100 g (3.5oz) caster sugar
  • 2 (7oz) small 100g tins of sweetened chestnut purée
  • 400 ml (14 floz) whole milk
  • 200 ml (7 floz) whipping cream
  • 1 vanilla pod
  • pinch of caramel powdered colouring optional
  • a handful of broken marrons glacés or whole ones if you're feeling posh
Instructions
  1. Cream together the egg yolks, sugar and sweetened chestnut vanilla purée in a large bowl until light and fluffy.

  2. Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.

  3. Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.
  4. Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn. Then follow ice cream maker's manufacturer's instructions. Freeze for a minimum of 2 hours.

Recipe Notes

Serve with marrons glacés (candied chestnuts), gavottes, crispy French tuiles or macarons (recipes in both Mad About Macarons and Teatime in Paris).

Jill Colonna

MadAboutMacarons.com

 

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef

This time last year I had a wonderful surprise on my return from holiday. Maureen, aka The Orgasmic Chef, was cheering and doing the macaron dance with her chocolate macarons. She’d perfected making them from the book. It was one of these proud, Auntie McJill moments to hear that she’d made picture perfect macarons and they were delicious to boot (or should I say, foot?)

Today, Maureen came up trumps and surprised me again with her other dynamic project as a natural interviewer for Food Writer Friday and I’ve made a creamy lemon ice cream for her.

Creamy Lemon ice cream

Melting fast in this Parisian heat!

Lemon Ice Cream (Egg Yolk Recipe)

Serves: 6
Ingredients
300ml whole milk
200ml whipping cream
zest of 2 lemons (untreated)
100g caster sugar
8 egg yolks (organic)
1 tbsp dried milk
1 tbsp Limoncello
few drops of yellow food colouring (optional)

Instructions

  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for at least a couple of hours.

Quick! Head on over to read the interview before this ice cream completely melts!

That’s the yolk recipe but the really fun part is my interview with Maureen (The Orgasmic Chef herself!) over at Food Writer Friday.

Lemon Ice Cream
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

A creamy lemon ice cream recipe, using egg yolks (recipe requires an ice cream maker)

Course: Dessert, Snack
Cuisine: British, French
Servings: 10
Author: Jill Colonna
Ingredients
  • 300 ml / 11 fl oz whole milk
  • 200 ml / 7 fl oz whipping cream
  • zest of 2 lemons untreated
  • 100 g / 3.5 oz caster sugar
  • 8 egg yolks organic
  • 1 tbsp dried milk
  • 1 tbsp Limoncello
  • few drops of yellow food colouring optional
Instructions
  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for about 2 hours or more.

Recipe Notes

Jill Colonna

MadAboutMacarons.com


More egg yolk recipes on the Bonus Recipe Index

Passionfruit Milk Chocolate Crème Brûlée: Walking on Mars?

Have you ever imagined what it could be like to walk on Mars? That’s what I found myself thinking as I cracked into this Passionfruit milk chocolate crème brulée. It’s incredible to think that one of the latest finds on the planet is a type of soil that’s used on Earth to grow asparagus. I wonder if I could bring some accompanying hollandaise sauce on an eventual space shuttle birthday adventure?

Could this be like walking on Mars, the red planet?

When I discovered that my astrology planet Mars – named after the Roman God of War – had something to do with a fiery temper and passionate, impulsive behaviour, what could I say? It’s not me, darlings; it’s that red planet again.

One fiery implosion was in my brazen-but-bashful teens, about to burst out of my 80s flying suit like David Banner, via the Incredible Sulk – playing Mars as bass flute in The Planets by Holst with the National Youth Orchestra of Scotland. It was a low moment. I’d finally been selected First Flute (note: the older I get, the better I was) which meant playing the orchestral flute solos in concerts abroad, on BBC radio… Listen to the opening Mars theme while reading this for ambience. Why was I at the bloomin’ bottom of the flute section, trying to prop up this beast that sounded like the last of the bath water draining? Because I simply had the longest, spindly, sprawling hands to get my fingers over the damn keys! Why couldn’t I be short? Mars was playing outside but it was also calling me from within but I played on. After all, music be the food of love (dixit Shakespeare.)

passionfruit milk chocolate crème brûlée recipe

Moods can quickly change, however, when confronted with a dessert – a milk chocolatey dessert, with explosive fruit to kindle the passion in you, and topped with a crackling, caramel crust that can turn your earth upside down. How can you be mad with rage? Hm. There’s that mad word again. I wonder why the publisher chose that?

Crème Brûlée is one of my favourite recipes to use up egg yolks. (You need the whites to make macarons, in case this is your first time popping in.) Like Amélie Poulain, cracking through the carmelised sugar is one of life’s incredible thrills. Living dangerously, eh? As one of my favourite macarons is chocolate and exotic fruits (see page 89 of the book), I’ve been dying to try the sensation in a crème brûlée.

The classic recipe is on page 124 of the book but I’ve adapted it here to cope with the passionfruit juice and chocolate, cutting back on cream. I strained the seeds from the passionfruits but there’s no need if you prefer the extra crunch. Adding milk chocolate did not make it pretty for the photos, but this is from another planet. The red planet. Grrrrr.

passionfruit milk chocolate creme brûlée dessert recipe

Passionfruit Milk Chocolate Crème Brûlée

Preparation Time: 15 minutes
Cooking Time: 1 hour
Chilling Time: 2 hours

Serves 6

8 egg yolks
80g caster sugar
4 passionfruits
400ml (13.5 US fl oz) cream
120g milk chocolate
4 tbsps brown sugar for caramelising

  1. Preheat oven to 110°C.
  2. Remove the pulp from the passionfruits and using the back of big spoon, press the pulp through a sieve to remove the seeds.
  3. Mix yolks and sugar until creamy, then whisk in the passionfruit pulp. Gently heat the cream and milk chocolate in a pan until warm and the chocolate has melted (don’t boil.) Pour over the egg mixture and mix thoroughly.
  4. Pour into individual ramekins and place in a bain-marie (a roasting tray filled halfway up with water will suffice) in the oven for about one hour.  Leave them to cool, then chill for 2 hours in the fridge.
  5. Before serving, dust with the brown sugar then caramelise them quickly with a blowtorch or under a hot grill.

Floating upside down on Mars and attacking the Black Hole

To finish off, I tried another version by omitting the milk chocolate in the passionfruit cream.  Instead, plop in a lump of dark chocolate just before putting each ramekin in the oven. The result? A surprising, oozing, chocolatey black hole for your guests to float into the Milky Way.

Let’s take that one again but back down to Earth’s angle. Who also loves cracking the caramel with the spoon?

Passionfruit Milk Chocolate Crème Brûlée
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A delicious passion fruit and milk chocolate twist to the classic French dessert, Crème Brûlée

Course: Dessert
Cuisine: French
Servings: 6 servings
Calories: 404 kcal
Author: Jill Colonna
Ingredients
  • 8 egg yolks
  • 80 g caster sugar (superfine)
  • 4 passion fruits
  • 400 ml (13.5 US fl oz) whipping cream
  • 4 tbsp brown sugar (Cassonade) for caramelising
Instructions
  1. Preheat oven to 110°C. Remove the pulp from the passion fruits and using the back of big spoon, press the pulp through a sieve to remove the seeds.

  2. Mix yolks and sugar until creamy, then whisk in the passionfruit pulp. Gently heat the cream and milk chocolate in a pan until warm and the chocolate has melted (don’t boil.) Pour over the egg mixture and mix thoroughly.
  3. Pour into individual ramekins and place in a bain-marie (a roasting tray filled halfway up with water will suffice) in the oven for about one hour. Leave them to cool, then chill for 2 hours in the fridge.
  4. Before serving, dust with the brown sugar then caramelise them quickly with a blowtorch or under a hot grill.
Recipe Notes

Passionfruit Crème Brûlée with a chocolate centre: omit the milk chocolate in the passionfruit cream.  Instead, plop in a lump of dark chocolate just before putting each ramekin in the oven. The result? A surprising, oozing, chocolatey black hole for your guests to float into the Milky Way.

Jill Colonna

MadAboutMacarons.com