This is one of those recipes that I sometimes create on the spur of the moment because I do not want to waste something that I have left over from another recipe. Don’t these kinds of recipes often turn out terrific? I had some sweet chestnut infused milk left over from making Mont Blanc and it tasted so good I just could not bring myself to throw it away! So I made what I thought was the easiest thing to do with whatever I had in the fridge: I made ice cream. And boy am I glad I did! It came out really good and when I served it together with some melted dark chocolate, my family literally wiped their bowls clean… enough said! 😉
250-300 ml (8.5 – 10.5 oz.) sweet milk infused with chestnuts (I had it left over from making Mont Blanc or you can make it following the instructions in the Mont Blanc recipe)
300 ml – 10.5 oz. cream to whip
75 gms – 5 tbsp sugar
2 egg yolks
1 tbsp of flour melted in 1 tbsp of warm milk
Marrons glacés (optional), chopped
Using an electric mixer, whisk the egg yolks together with the sugar until pale.
Add the sweet chestnut infused milk (make sure it is not hot) and cream and keep whisking.
Pour the mixture in a pot, add the flour melted in a little milk and cook on low fire till creamy.
Let it cool down completely (cover it so as to prevent a skin for forming).
Add the chopped marrons glacés and put the creamy mixture in an ice cream maker.
Churn according to manufacturer’s instructions.
Transfer into a container and freeze for at least 4 hours before serving.
You can also make this ice cream without an ice cream maker. Just put the creamy mixture in a freezer resistant container and cover it with cling paper. Make sure the cling paper touches the surface of the cream, so no air will pass through. Freeze for at least 4 hours before serving.
Serve with melted hot chocolate and enjoy.
NOTE: Sorry about the pictures, but the phone rang right when I was all ready to take the shots (don’t you just hate it when that happens?), so the ice cream melted a little. But believe me, it still tasted wonderful!
[email protected] says
Sometimes the best recipes are the ones that are done the spur of the moment. You did make great use of the leftover infused milk here! That final picture looks delicious. Thanks for sharing.
Katherine Martinelli says
I am totally drooling right now – chestnut ice cream?! Yes please! I will definitely be trying this as soon as I see chestnuts – sadly, without an ice cream maker (thanks for giving alternate instructions!).
Beth Michelle says
Ah I want this ice cream!!! I need to find chestnuts immediately!
Manu, is it wrong to crave this decadent treat at breakfast time???? Gorgeous photos…I’d love a bowl decked out in chocolate 🙂
Giulietta | Alterkitchen says
Now there aren’t chestnut available, but recipe bookmarked for this fall…
And today I’ll make pistachio ice-cream, ’cause I have to eat home-made ice-cream, after seeing this beauty! 🙂
Very interesting ice cream! I believe that it tasted amazing!
Needs no apologies, the pictures look perfect-
And I agree, leftover ingredients can really create some delicious surprises!
Thank you so much Sandi!!! <3
Oh wow!!!! This sounds amazing and would actually be perfect for the holidays! Paired with a gingerbread tart or something like that? Amazing!
Stephanie @ Eat. Drink. Love. says
Manu, this ice cream looks SO SO good!! You certainly made good use of those ingredients!
Sandra's Easy Cooking says
I don’t mind melted ice-cream, and I love your photos Manuela. This is truly incredible recipe, and full of flavor!Brava!
Jill Colonna says
Manu, I can just smell these gorgeous chestnut fragrances – especially with this autumn coming upon us soon enough here! What a wonderful looking ice cream and fabulous idea with the melted chocolate, too.
Shilpa Sharma says
That sounds truely divine…I don’t have an ice-cream maker but totally love ice-creams…I am told that without an ice-cream maker, the end product is filled with ice crystals – ‘cos of this I have never ventured into this project…I have to invest in a nice ice-cream maker…nothing beats home-made ice-cream and yours looks so very appetising…
Wow Manu, never thought in chestnuts for ice cream…looks delicious, so creamy. The pictures are awesome!
Hope you are having a great week 🙂
[email protected] Bake Your Day says
This sounds so good. I love having recipes that use up leftover ingredients. I almost made custard yesterday to use up egg yolks!
Erin @ Dinners, Dishes and Desserts says
What a great use of leftovers! Love when you can turn them into something wonderful! Ice Cream sounds delicious!
Elyse @The Cultural Dish says
Another great recipe for using those chestnuts! Sounds delicious!
Hester @ Alchemy in the Kitchen says
Manu, I love that you’ve turned leftovers into this fantastic dessert! You are a star!
Wow! Chestnut Ice cream is one of my favorite. Have to go to the Japanese market to get some fresh chestnuts. Is wonderful that you explain your recipe without using and ice cream maker. Most recipes use those and that doesn’t help me to learn how to make ice cream. Thanks for sharing and enjoy eating this mouth watering ice cream.
[email protected] says
Wonderful recipe manu! My best friend loooves chestnuts I need to send her this. 🙂 Or be an even better friend and make it for her.
Kim Bee says
Oh my, this is beautiful. Love this ice cream Manu.
What a luscious ice-cream Manu, God its pretty late and I am craving this now….
Love the way you use the infused milk…
Nami | Just One Cookbook says
I love chestnut dessert, and I can’t find it here and it’s so frustrating! Probably I should make this on my own. I want to try chestnut and chocolate combo. Must be so delicious!
It doesn’t really matters that it melted. Still looks so fantastic and tempting! 😀
I must try this! I didn’t know that we’ve to put cling paper on the surface to freeze it. This step is to make sure it will freeze just like soft serve ice cream?
It should work… 😉 If it is still too “frozen” to serve, just take it out of the freezer 5 minutes before serving it and it will be perfect. That’s what I had done… and then I put in in the bowl and the phone rang… so it melted fast!!! LOL
Ok noted. Thank you so much for the little tip, Manu! 😀
Hope you have a great day! 😉
My daughter always talked about gelato when she lived in Italy. This looks so good!
Chestnut is my favourite!
This looks wonderful! Making me consider buying an ice cream maker! Even with melted ice cream it still looks great!
I love chestnuts! Especially the fresh roasted ones! I never had them in ice cream so I can only imagine how good they are.
I haven’t had chestnuts since I was a little kid! And YES, I LOVE when you’re using up ingredients and make a masterpiece … waste not, want not! 😀
Maron glacees are the most delightful form of chestnuts! I can only imagin this ice cream takes them to the next level!
No Manu, I like it melted; it’s looks more natural. Plus that’s what ice cream is does — melt in a delicious-teasing way. 🙂 Thank you for sharing this beautiful ice cream.
~ ray ~
Karin @yum and more says
Great idea dearest Manuela!! Have some French Puree de Marrons that I could also use. Thanks for the inspiration.
Why did you add flour to the icecream, may I ask? What textural benefit? I’ve never seen it added to icecream before..
Looks delicious though!
Hi! I have different recipes for ice creams… some with and some without flour. In this case I decided to add it as it was sort of an experiment made with left over chestnut infused milk from another recipe… so I was not totally sure it would work out and thought the flour would help to thicken the ice cream… I guess it was the less risky option. 😉
Castagna is my absolute all time favorite gelato. I had it many years ago in a small gelato shop near Chicago. It was so very good. Thanks for posting this. I will have to see if I can make it.