Chestnut Ice Cream À La Robert

1. Since we now know how to peel and glaze chestnuts, nothing stands in the way of making chestnut ice cream. RZ came about after a family advice on “What kind of dessert is there for Christmas? We have agreed on St. Stephen’s Day papi will make a chestnut ice cream. Was everything there, because why not ?? PS: How to peel chestnuts can be found in my KB how to make glazed chestnuts.

Prepare (cook) chestnuts:

1. Defrost the chestnuts, bring to the boil with approx. 2 dl milk, sugar and vanilla powder and simmer on low heat for approx. 20-30 minutes until they are very soft (then it is also better to puree.) Be careful, they burn very quickly especially towards the end, so always stir well and stick to it. When they have boiled, drain well and save the remaining liquid. They should be dry if possible (picture 3).

The puree:

1. Pass the maroni or puree “that is the question” Mixing is out of the question for me, my mixer cannot take it, it would give up the ghost. So I take the Flotte-Lotte, hard work and needs patience. No matter family council has decided. We have now let everything through, we now add the kirsch and some of the cooking liquid (always a little at a time), and mix it well with a wooden spoon until we have a smooth, velvety puree. Not too tight and not too thin either. Store in the refrigerator.

The ice cream:

1. Bring the milk, sugar and vanilla powder to the boil. Separate the eggs, stir together the yolks and sugar until they are light. Slowly stir in the boiling milk, fold into the egg yolk mixture. Put everything back into the pot while stirring, continue to cook gently until rose, at this point pull away immediately and cool in ice-cold water while stirring. Mix in the chestnut puree and leave to cool in the refrigerator overnight. Freeze the mixture in the ice cream machine the following day. Takes about 45-60 minutes. Then clear the ice cream in the container and pull the glazed chestnut fragments underneath.

The sauce

1. Cut the parsimon persimmon into pieces. Put lemon juice in a tall glass and puree. Depending on the quality and ripeness of the persimmon, you can perhaps add a little more sugar. It wasn’t necessary for me.

Serving:

1. Up to then everything has gone well, from now on the difficulties begin. My wife wanted the natural ice cream, loud shouting “It’s Christmas … etc.” I had already made the sauce and wanted to have it made for otherwise, the one son said “yes, and where are the glazed chestnuts ??” our youngest comes along with the tin of Tuile and hands it out without saying a word. The result was picture 15. And tutti satisfied …. PS: You can find Tuile in my KB.