Chestnut Ice Cream

Ingredients:

• 50g skim milk powder

• 150g heavy cream

• 400g whole milk

• 1 Tbsp vanilla bean paste (or ½ of a scraped vanilla pod)

• ½ tsp salt

• 70g-80g egg yolks (about 4 yolks)

• 50g sugar

• 300g chestnut puree

Instructions:

1. Place skim milk powder in a bowl.

2. Stir together cream, milk, vanilla and salt to a large, heavy-bottomed pot. Gradually ladle a splash or two of this milk mixture over the milk powder and whisk until smooth. Stir back into the milk mixture.

3. Heat over medium-low until it’s simmering and steamy (but not boiling). Remove from the heat and cover with a lid to keep warm.

4. In a large bowl, whisk together sugar and egg yolks until light and fluffy. Ladle in some of the warm milk, whisking vigorously until smooth. Pour egg mixture back into the pot and heat over medium-low to 170-180F, stirring constantly. You’ll know it’s ready when it coats the back of a spoon. Remove from the heat and stir in the chestnut puree. 

5. Strain mixture into a heat-proof container and allow to cool slightly before covering and chilling for at least 4 hours (overnight is best, if you can!).

6. Churn in an ice cream maker. It takes about 25 minutes with my Kitchenaid ice cream maker attachment. Freeze overnight before serving for a firmer, scoopable consistency (or eat by the spoonful right out of the ice cream maker).