The French love their chestnuts so churn a sweetened chestnut vanilla ice cream to chill over the festive season - or any time of year
Cream together the egg yolks, sugar and sweetened chestnut vanilla purée in a large bowl until light and fluffy.
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.
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.