Chestnut Ice Cream

Name: Chestnut Ice Cream
Ingredients: 3 cups 2% reduced-fat milk; 1 cup half-and-half; 3/4 cup packed brown sugar; 1/4 teaspoon salt; 5 large egg yolks; 1 1/2 cups coarsely chopped peeled roasted chestnuts, divided; 1 teaspoon vanilla extract

7 ingredients

2 steps

Ingredients

3 cups 2% reduced-fat milk
1 cup half-and-half
3/4 cup packed brown sugar
1/4 teaspoon salt
5 large egg yolks
1 1/2 cups coarsely chopped peeled roasted chestnuts, divided
1 teaspoon vanilla extract

Directions

1

Combine milk and half-and-half in a heavy saucepan over medium heat; cook to 180°. Remove from heat. Combine sugar, salt, and yolks, stirring well. Carefully pour 1 cup hot milk mixture gradually into yolk mixture, stirring constantly. Return mixture to pan. Cook custard over medium heat until a thermometer registers 160°, stirring constantly. Combine custard and 1 cup chestnuts in a medium bowl; cover and chill 8 hours. Strain mixture through a cheesecloth-lined strainer, pressing firmly; discard solids. Add vanilla.
2

Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours or until firm. Top ice cream with 1/2 cup chestnuts.