Chestnut ice cream with glazed chestnuts

Name: Chestnut ice cream with glazed chestnuts
Prep time: 6 h 20 min
Cook time: 20 min
Total time: 6 h 40 min
Yield: 1000g

Chestnut ice cream with glazed chestnuts rebalanced, as I always like to experiment.

Compact ice cream, but can still be portioned immediately.

You could also add chestnuts Variegato layer, serve with "chestnut spaghetti" - i.e. chestnut puree pressed through a press.

Possibly top with chestnut chocolate liqueur when serving.

There can't be enough chestnuts in the ice cream bowl for me.

I love chestnuts in every form.

If you use chestnut puree "natural", then 1-2 teaspoons of rum and 1 teaspoon of sugar must be stirred into the chestnut puree, otherwise the values will not match.

Print recipe

Ingredients

510 g whole milk 3,5%
130 g cream 36%
210 g chestnut puree (mine is from Hungary)
80 g Eis-Perfecto
15 g Bindemittel-Perfecto
55 g sugar
a pinch of salt
Ingredients that are later added to the ice cream
glazed chestnuts, in pieces

Preparation

Step 1:
If natural chestnut puree is used, please stir 1-2 parts of rum and 1 teaspoon of sugar into the puree, otherwise the values will not be correct.
Step 2:
Mix dry ingredients.
Step 3:
Mix the milk and dry ingredients together on the highest setting for 2 minutes.
Step 4:
Heat to 85 °, hold briefly, cool a little, add chestnut puree, mix.
Step 5:
Add the cream and mix again briefly.
Step 6:
Cool in a water bath.
Step 7:
Let the mix mature in the refrigerator for at least 3-6 hours.
Step 8:
Mix, freeze in the ice cream maker.
Step 9:
Just before the ice cream is ready, add the glazed chestnuts and stir in.
Step 10:
Possibly chestnuts Variegato Layer in the ice bucket.
Step 11:
Leave to freeze in the freezer for 24 hours.