Recipe - Chestnut Icecream

300 ml Cream
300 ml Milk
4 Egg yolks
One half cup Sugar
Vanilla essence or rum for
flavour (use the rum)
1 cn (16oz) sweetened chestnut
puree (note the puree has
vanilla added to it
already)
Garnish: marron glace;
chopped finely

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 0500

from "Grand Finales" by Vogue Australia:

Bring the cream and milk to the boil in a saucepan. Beat the egg yolks with
the sugar. Pour some of the heated cream and milk onto the eggs and whisk.
Pour mixture back into the remaining heated cream. Cook over a low heat,
stirring constantly, until the custard coats the back of a spoon. Strain
into a bowl and leave to cool. Add the chestnut puree and beat it well into
the custard. Flavour to taste with vanilla or a little rum. Chill in the
refrigerator for 12 hours. Freeze in an icecream maker (or use th old
method of beating it every half hour several times). Serve garnished with
chopped marron glace. Serves 8.

My note: Chestnuts go well with chocolate; serve this with chocolate sauce
and some chocolate curls to decorate too; superb for a special occasion.
Also go easy on the rum, freezing intensifies the flavours and alcohol is
an antifreeze, a little goes a long way, 2 tablespoons should be more than
enough.

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/MISC

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