Chocolate and Chestnut Ice Cream from The Great Ice Cream Book by Jon Croft
Cover the chestnuts with water and simmer with the vanilla pod until the chestnuts are tender, about 2 hours. Add a little water if the chestnuts seem to be drying out. Cool slightly and whizz in b...
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Cooking tools:
- Blender
- Saucepan
- Stove
- Mixing bowl
- Whisk
Ingredients
- 3 oz. (75 g.) muscovado sugar
- 1 pint (575 ml.) milk
- 2 eggs
- 2 egg yolks
- 2 good tablespoons honey vanilla pod
- 6 oz. (175 g.) best bitter chocolate
- 5 fl.oz. (150 ml.) double cream, whipped
- 8 oz. (225 g.) dried chestnuts
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