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 and so what about a sweetened chestnut vanilla ice cream to chill over the festive season?

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

Recipe Notes

Serve with marrons glacés (candied chestnuts), crispy gavottes, almond tuiles (recipe in Teatime in Paris) or macarons.

Jill Colonna