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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat. | 2. Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency. | 3. Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan. | 4. Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon. | 5. Immediately take the pan off the heat and pour custard into a bowl. | 6. Add the rum now, if using. | 7. Cool over ice, stirring occasionally to prevent the formation of a skin. | 8. When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes. | 9. Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy. | 10. Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
chestnut puree	5	ounces	sweetened	126.0833	0.0	28.05	0.7083
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
rum	2	tablespoons		-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
marrons	4	ounces		126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.