This is a really good chestnut ice cream. 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. 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. Smooth the top and then sprinkle the rest of the walnuts and chocolate over. Place the purée in a separate bowl and add in the vanilla extract and rum if using and mix until incorporated. Can be made ahead and stored in the refrigerator in a sealed container. She did a wonderful looking chestnut ice cream that I needed to try. It is commonly referred to as bread nut which actually refers more specifically to the seeds or nuts inside of the fruit. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. I've made the chestnut Ice Cream with Chocolate Grand Marnier sauce from Gourmet, November 2000. I remembered my first year here a friend’s mom was snacking on what she called boiled chataigne and gave me some to try. The other recipe also uses brown sugar. Scoop over the rest of the ice cream and swirl the middle layer in with a knife. 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. 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). 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. I hope the pictures help with the process and hope you give this a go! 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! The icecream is so good that I no longer bother making the sauce. Place chestnuts in a single layer on a baking sheet. I’m always amazed at how Instagram and social media really influences our needs and wants. Carefully cut an “X” into the flat side of each chestnut shell. Me and my husband were trying to brainstorm what they tasted like and we came to the conclusion that it was chestnuts, something he never would have known to compare them to while growing up in Trinidad. Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours. So I wondered what I could use as chestnuts to make this recipe. (If I was using the purée for anything else I would add a sweetener to it like maple syrup and some vanilla extract. Whip the cream with the confectioners' sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. (The outer layer comes off fairly easy but the inside skin may take some effort. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. 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. I have made my own for 20 years using the Clement Faugion sweetened chestnut puree and candied chestnuts from Williams-Sonoma along with a dose of Planters dark rum. This ice cream doesn't hit you over the head with the flavor of chestnuts. This looks very similar, though less sweet. So glad I checked and compared. Around the holidays it seemed my feed was getting flooded with chestnut everything from purée filled pasta to breads, cakes and finally ice cream. Pour the milk and nuts into a food processor or high speed blender and process until smooth and creamy. The inside is made up of a white pulp and inside the pulp are brown seeds. Sprinkle with half of the nuts and chocolate. 3 tablespoons canned unsweetened chestnut purée (1 1/2 oz), an instant-read thermometer; an ice cream maker. Scoop half the mixture into a freezer safe container (I used my metal loaf pan). It was worth all the effort because it was a lovely purée and it made for a sweet treat in this ice cream. Preparation. 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. 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. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Powered by the Parse.ly Publisher Platform (P3). This is great served with a light sprinkle of chopped candied bacon (recipe also found on epicurious). I am still getting chataigne here in Trinidad so there are plenty of opportunities to make this ice cream here. And I have my friend Jennifer over at the Lemon Apron to credit for that one. 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. 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. Using a rubber spatula gently fold and stir in the condensed milk until no streaks remain. Mellow and creamy, it's great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Inspiring ideas for delicious home cooking. 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). You can learn more about me, Classic Pumpkin Pie With No Shrink Pie Crust, Roasted Turkey Breast Roulade With Cranberry Herb Stuffing, 1 cup of chataigne seeds or chestnuts roasted peeled and chopped finely. 1 cup of chataigne seeds or chestnuts roasted peeled and chopped finely; 8 oz of whole milk; For the no churn ice cream. But I read up on bread nut and I read that when the seeds are roasted they taste like coffee and cocoa and heard that they are often used to make mashes and served along other dishes, so I was determined to make them into a purée for that said ice cream. 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.