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Chestnut ice cream – without ice cream maker

updated

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Ingredients for 10 servings:

  • 4 eggs
  • 100 g sugar
  • 500 g chestnut cream
  • 500 ml whipped cream
  • 100 g meringue(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

simple and unusual

Separate the eggs. Beat the egg yolks with the sugar vigorously until creamy. Add the chestnut cream and mix thoroughly. Whip the heavy cream and egg whites separately until stiff peaks form, then carefully fold them into the chestnut mixture one at a time. Finally, fold in the meringue pieces. Transfer the finished mixture to a large plastic container with a lid and freeze. The chestnut ice cream is ready to serve after about 12 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Canelés – original French recipe

Chestnut ice cream – without ice cream maker