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.

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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

 

56 replies
  1. Christina Conte
    Christina Conte says:

    5 stars
    This looks delightful, Jill! My mother and Lucie sound exactly the same! Mum grew up with Italian chestnuts, so she absolutely adores them. I, on the other hand, thought I disliked all chestnuts, but discovered that I like them raw when I was in England at the end of 2019! My cousin and husband (and mum) thought I was certifiable, but what can I say? Talk to my taste buds! Haha!

    Reply
    • Jill Colonna
      Jill Colonna says:

      I’ve never tried raw chestnuts, Christina – talk about something new every day? I have to try the experience. Yes, we love it in all forms here – in flour which gives a gorgeous rustic flavour to dishes and cakes plus the actual chestnuts thrown in. Lucie told us over Christmas that she loves winter, just for Chestnut season!

      Reply
  2. sherry
    sherry says:

    You don’t often see chestnuts here in Australia but I do remember in my childhood that people would pick them from their trees and sell them by the roadside. That is when I lived in Victoria in a much colder climate to sunny Queensland. This ice cream sounds delightful.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Thanks so much for noticing! I have made it clearer on the recipe. Add it at the beginning when mixing the egg yolks and sugar together. So excited you’re making this! Enjoy x

      Reply
  3. Dima's Kitchen
    Dima's Kitchen says:

    I am like your daughter when it comes to marrons glace! This recipe is outstanding and I can’t wait to try it.. you got my taste buds going, just by looking at it! YUM, thanks for the recipe 🙂

    Reply
  4. Kim Bee
    Kim Bee says:

    Oh my dear Jill you know how much I adore ice cream. This is magnificent. I am always so scared to try mine with eggs. Don’t know why. I shall have to take this for a test spin. I love that your daughter is a budding foodie. Yeah!

    Reply
  5. Anne@FromMySweetHeart
    [email protected] says:

    Jill…not only am I mad about your macarons….but I love visiting your site to see what other sweet treats you concoct with your egg yolks! I, for one, can eat ice cream all year round. Especially when you use seasonal ingredients like your marvelous chestnuts! This looks so rich and creamy! And no need to make apologies….be a good mum first! Looking forward to your website upgrades! (Never enough hours in a day, no?!)

    Reply
  6. Rachel @ My Naturally Frugal Family
    Rachel @ My Naturally Frugal Family says:

    That ice cream looks phenomenal.

    Thank you to Lucie for prompting you to make and post this for the rest of us.

    Oh and by the way. I received my copy of Mad About Macarons. I have drooled over all of the pictures, but my 2 year old daughter I think loves it the most.

    I will venture in to actually making some once I can get the book back from her.

    Here is to staying warm!!! Have a great day Jill.

    Reply
  7. Tina@flourtrader
    [email protected] says:

    What a delicious flavor for ice cream! I am glad you posted this special recipe, for I have not seen it anywhere. I am saving this one, probably will not see anything like it again-yum!
    Sometimes life does call you away from blogging but the great thing is that it will always be there for when you have the opportunity. Hope you are enjoying the weekend!

    Reply
  8. Ivy
    Ivy says:

    I love chestnuts but have never tried this flavour in an icecream. I have saved some chestnuts in the deep freezer and may be I will try it during the summer.

    Reply
  9. Lora
    Lora says:

    This ice cream loks divine! I love chestnuts in all forms. glad to add another fabulous recipe to my “Using up all those leftover yolks from making macarons” file.

    Reply
  10. Liz
    Liz says:

    Jill, I hear you on the keeping caught up with other blogs…there is just not enough time in the day! Your ice cream looks amazing….Miss Lucie has exquisite taste buds 🙂 Thanks for sharing, my friend~

    Reply
    • Jill
      Jill says:

      Liz, I don’t know how you do it! I’m always in awe how you manage it all so well. I’m sneaking on the computer here while supposed to be helping with homework!

      Reply
  11. Ann
    Ann says:

    LOVE this recipe! The color of the ice-cream is stunning! I’m a big fan of the custard style ice-cream, too! Thanks and have a GREAT day!

    Reply
  12. themacaronqueen
    themacaronqueen says:

    Jill, this looks so good! I’ve been having ice cream for dessert these few days ( I have no idea why considering its snowing out there) and this would be a fabulous idea; to sandwich it with macarons!

    Reply
    • Jill
      Jill says:

      Funnily enough, macaron queen, I’ve done that before and I’m not the biggest fan of ice cream macs. Much prefer serving ice cream on top of one huge mac and dribbling hot fudgy caramel sauce on top…. you’ve given me an idea for dessert tonight, thanks. Have some left over chocolate-hazelnut ganache from yesterday’s macs…

      Reply
  13. Maureen
    Maureen says:

    I need to master macarons because I have a freezer full of egg whites left over from ice cream. I mean how much meringue can a person eat?

    I will try macarons again. I’m convinced I’m doing something silly but I haven’t figured it out yet. 🙂

    I love chestnuts too. Your daughter and I would get along really well.

    Reply
  14. Vicki Bensinger
    Vicki Bensinger says:

    I hate to admit this but I’m having a harder time now attending to everyone’s needs and working let alone finding time for myself. My kids are now 22 and 25 and I’m maxed out with things to do. I can so relate.

    Your ice cream looks yummy. I on the other hand indulged in my first attempt at making Macarons. They were delicious but I think I needed to cook them a bit longer so the shell was very firm.

    Hope you find time for yourself soon.

    Reply
  15. Hester @ Alchemy in the Kitchen
    Hester @ Alchemy in the Kitchen says:

    Mouthwatering post, Jill. Glad young Lucie inspired this post – this icecream looks sensational. I dropped my icecream maker 🙁 so I will have to try the freeze n stir method but the way I look at it, having to whisk the icecream burns up lots of calories so I can justify having a second helping 😉

    Reply
  16. Nami | Just One Cookboo
    Nami | Just One Cookboo says:

    Me too, I love anything chestnuts! This ice cream is so special as we can’t find this flavor anywhere around here! Thanks for the recipe. If you live near me, I would give egg whites so you can make extra macarons (for me too teehee). Beautiful plate of desserts!

    Reply
  17. Amy
    Amy says:

    Wow! Jill, I agree that this is a great way to use up egg yolks, it looks and sounds amazing! Sadly I have yet to try chestnuts like this but I would love to! Have a wonderful weekend :)!

    Reply

Trackbacks & Pingbacks

  1. […] some fresh raspberries or slices of mango.  They’re also delicious served with homemade chestnut and vanilla ice cream or salted caramel […]

  2. […] be a refreshing end to any festive meal.  My favourite at this time of year has to be the vanilla and chestnut ice cream, served with vanilla macarons or coffee […]

  3. […] Talking of bliss, have you tried them with this candied chestnut or marron glacé & vanilla ice cream? […]

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