That was not an easy task. It was worth all the effort because it was a lovely purée and it made for a sweet treat in this ice cream. So I wondered what I could use as chestnuts to make this recipe. Place chestnuts in a single layer on a baking sheet. This roasted chestnut ice cream recipe was adapted from America’s Test Kitchen vanilla ice cream recipe – we made adjustments for our 1 1/2 quart ice cream maker as well as factored in the addition of the roasted chestnuts. Peel shells and let chestnuts cool completely. She did a wonderful looking chestnut ice cream that I needed to try. And I have my friend Jennifer over at the Lemon Apron to credit for that one. Now fold the chestnut whip mixture into the heavy whipping cream just until fully incorporated and no streaks remain. The fruit looks very similar to Breadfruit in its natural form, the only difference is that the skin of the Chataigne has a “pickery” surface while the skin of the Breadfruit is smooth. Spoon into an airtight tub or container, cover and freeze for 12 hours or overnight. This looks very similar, though less sweet. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I don't think I'll try this recipe as 3 Tb os chestnut puree seems insufficient. I am still getting chataigne here in Trinidad so there are plenty of opportunities to make this ice cream here. I hope the pictures help with the process and hope you give this a go! Powered by the Publisher Platform (P3). Add 1 tbsp of warm milk into the processor at a time if purée needs a little extra liquid to help with the texture and then set aside to cool before using or refrigerating. Finely chop the chestnuts and place in a saucepan with 8oz of the milk, bring to a simmer and cook … The inside is made up of a white pulp and inside the pulp are brown seeds. Scoop over the rest of the ice cream and swirl the middle layer in with a knife. Cover with a lid if using a sealed container or cover with plastic wrap and then a layer of foil and freeze for 4 hours or overnight. Inspiring ideas for delicious home cooking. I would also love to know what else you made with the purée too!! Adapted by The Lemon Apron, Ful.Filled and Half-Baked Harvest, Hi! If there are some that are really stuck on set them aside and just place them all in a small pot of boiling water for a few minutes, drain and place them in a clean dish towel and rub the skin off them between the towel and the skin should peel right off). 3 tablespoons canned unsweetened chestnut purée (1 1/2 oz), an instant-read thermometer; an ice cream maker. The skin of both these fruits are vivid green in colour. Pour the milk and nuts into a food processor or high speed blender and process until smooth and creamy. In a large mixing bowl with a stand mixer or hand mixer, whip the heavy cream until stiff peaks form. I tried two other recipes before I used the one by Bella and Jen which used milk to simmer the seeds in and I realized from Jen’s recipe what the issue was with the other two. Using a rubber spatula gently fold and stir in the condensed milk until no streaks remain. (The outer layer comes off fairly easy but the inside skin may take some effort. Roast until shells begin to peel back, about 15 to 20 minutes, tossing half way through, Remove from oven and let stand 5 minutes to cool. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. It is commonly referred to as bread nut which actually refers more specifically to the seeds or nuts inside of the fruit. The fruit has to be cut open and its contents extracted. Then finely chop the chestnuts and place in a small saucepan with the milk and simmer on low for approx 15-20 minutes and until most of the milk has evaporated. Around the holidays it seemed my feed was getting flooded with chestnut everything from purée filled pasta to breads, cakes and finally ice cream. Living on an island affords you much when it comes to variety in food but sometimes you don’t always get some of the other things in season elsewhere like back home for example. This ice cream doesn't hit you over the head with the flavor of chestnuts. I’m Joanne, and welcome to Olive & Mango where I cook delicious and (mostly) healthy food that anyone can make. The other two recipes had you simmering them whole and Jens calls for chopping the nuts finely and that is what made all the difference. i really like the way in which this recipe looks i eaten it before with my children most of us enjoyed this we can have a household gathering again and cook this recipe again soon that is one tasty recipe you should check it out i guarantee you all you could should this its very tasty. By simmering the roasted chestnuts in milk, they become nice and soft so that they can blend into a perfectly smooth puree that is the foundation for this ice cream. Let stand 15 minutes. This is great served with a light sprinkle of chopped candied bacon (recipe also found on epicurious). Chop your chocolate into small pieces and set aside. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. I don’t really use my personal account much anymore because I really can’t do both so my blog account is my main one and my feed is literally full of fantastic food and so I’m very influenced by it and always hungry going through it! Once cool, chop and set aside. The pulp and seeds are curried here in Trinidad making a delicious dish. I’m not seeing much chestnut purée going on in Insta world right now so I’m guessing either the season is over or the mention of them is over as the holidays have passed. Then add half a cup of the whipped cream and beat or whisk until the chestnut purée is a lighter mixture making it easier to fold into the rest of the cream. Preparation. Either way works. For the chataigne/chestnut purée. This of course made total sense being as chataigne actually is the French word for chestnuts. It should be sensational. Place the purée in a separate bowl and add in the vanilla extract and rum if using and mix until incorporated. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.