This Chestnut Vanilla Ice Cream makes me dream of holidays in France - and particularly of my husband's island of Corsica. Candied chestnuts are such a festive French treat during the holiday season but I love this light and easy dessert at any time of year.
This post was originally published on 21 January 2012 but has now been updated to include a printable recipe card and updated text.
Mad About Chestnuts! How Do We Eat Them?
My youngest daughter is mad about chestnuts in all forms - either as sweet or savoury. If I mention this magic word, Lucie's smile makes me melt quicker than the contents of this ice cream dish. She's obsessed about roasted chestnuts, vacuum-packed chestnuts simply tossed on pumpkin soup, with green beans, or in this butternut & walnut gratin.
Even when little, she was even willing to sacrifice precious pocket money for an expensive poke of Parisian roasted chestnuts. It's the biggest winter treat, smelling them roasting on trolleys at the welcoming exit of a Paris metro station - and helps to calm the effects of the howling winds at the top of the steps.
She nibbles at luxury candied chestnuts, marrons glacés, as if she was Charlie with a golden-ticketed chocolate bar. She also craves the sweetened candied chestnut & vanilla spread that is so common in France - by the legendary Clément Faugier. If you don't know it, it's a French staple that families have in store normally, as it's dolloped on fromage blanc and spread (thinly!) on crêpes.
What does chestnut spread taste like? It's particularly sweet, tastes of vanilla and well, chestnuts! Its texture is smooth - and lends itself well to all sorts of French desserts too.
What's more, on our trip to Japan, we realised that the Japanese are really fond of chestnut ice cream too. So, making this at home is a real treat when we can't just jump on a plane and visit!
Candied Chestnuts in France (marrons glacés)
Candied chestnuts are a total gourmet speciality in France and are traditionally enjoyed over the festive season. They're primarily prepared in the Ardèche region but honestly (in my humble opinion) the best candied chestnuts are in Corsica - and I'm not just saying that because my husband is Corsican! The Corsicans put chestnut flour and chestnuts in so many of their recipes.
Egg Yolk Recipe for Macaron Lovers Who Need Egg Whites!
When you're as mad about macarons as I am (and I know I'm not alone on this one - come on, own up), you need to use up plenty of egg yolks while you're ageing your whites for 2-3 days before making macarons.
So, Ice cream is one of my favourite egg yolk recipes (this link is to my yolk database!), as it uses up 8 yolks in this easy, classic recipe.
Do I need an Ice Cream Machine? What If I don't Have One?
Ideally, it's best to have an ice cream machine. I don't have one, but instead use the ice cream attachment for my stand mixer that still does the job well.
If you don't have an ice cream machine or mixer sorbet/ice cream attachment, then take the cream out of the freezer every 30 minutes (about 5 times) and mix up the partially frozen mixture well.
How to Make Chestnut Vanilla Ice Cream
PRINTABLE RECIPE BELOW
1. Cream together the egg yolks, sugar and sweet chestnut purée in a large bowl until light and fluffy.
2. Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.
3. Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.
4. Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn then freeze for a couple of hours minimum.
Chestnut Vanilla Ice Cream Recipe - Yule Log
This is an ideal recipe that can be easily made into an ice cream yule log. Either serve plain as is, stuff with candied chestnuts and orange and/or top with meringue and toast it, Baked Alaska style. No mould? Snow worries.
Serve with marrons glacés and macarons.
Chestnut Vanilla Ice Cream
Ingredients
- 8 egg yolks
- 100 g (3.5oz/½ cup) caster sugar
- 200 g (7oz) sweetened chestnut spread 2 small tins
- 400 ml (14 floz/ 1 ⅔ cups) whole milk
- 200 ml (7 floz/¾ cup) whipping/heavy cream
- 1 vanilla pod
- pinch of caramel powdered colouring optional
- a handful of broken marrons glacés or whole ones if you're feeling posh
Instructions
- Cream together the egg yolks, sugar and sweetened chestnut vanilla spread in a large bowl until light and fluffy.
- Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.
- Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.
- Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn. Then follow ice cream maker's manufacturer's instructions. Freeze for a minimum of 2 hours.
Cucina49
That sounds like an amazing flavor combination. Sorry about the rain...but I promise you it beats the snow currently blanketing Alaska!
Jill
Stay warm - eat ice cream! We're probably destined for the white stuff soon enough, too.
Rachel @ My Naturally Frugal Family
That ice cream looks phenomenal.
Thank you to Lucie for prompting you to make and post this for the rest of us.
Oh and by the way. I received my copy of Mad About Macarons. I have drooled over all of the pictures, but my 2 year old daughter I think loves it the most.
I will venture in to actually making some once I can get the book back from her.
Here is to staying warm!!! Have a great day Jill.
Jill
I think your daughter is in for some macaron fun with Mummy! So pleased to hear you like it, Rachel.
Kiri W.
Oooh, whole chestnuts in the ice cream? That looks beyond fantastic! I wish I had an ice cream maker!
Jill
I don't have a real one, either. But no need - you can still make this no problem without it.
Choc Chip Uru
I love the combo of flavours - vanilla ice cream totally amped up! I bet you enjoyed this delight very much 😀
Yum and I love your blog - glad to have found it!
Jill
Glad you enjoy the blog and thanks for saying hello!
Marsha @ The Harried Cook
Your daughter has good taste 🙂 🙂 This ice cream sounds so yummy! I wish I could have some right now! 🙂 Thanks for sharing 🙂
Tina@flourtrader
What a delicious flavor for ice cream! I am glad you posted this special recipe, for I have not seen it anywhere. I am saving this one, probably will not see anything like it again-yum!
Sometimes life does call you away from blogging but the great thing is that it will always be there for when you have the opportunity. Hope you are enjoying the weekend!
Jill
Thanks for being so sweet, Tina.
Ivy
I love chestnuts but have never tried this flavour in an icecream. I have saved some chestnuts in the deep freezer and may be I will try it during the summer.
Emily @ Life on Food
I had my first tasting of roasted chestnuts on the streets of Paris. It wasn't a winner. Maybe in ice cream form I would take more of a liking to them.
Jill
Emily, I'm sure you wouldn't be disappointed...
Lora
This ice cream loks divine! I love chestnuts in all forms. glad to add another fabulous recipe to my "Using up all those leftover yolks from making macarons" file.
parisbreakfast
What sophisticated tastebuds your Lucie has!
I think I was switched at birth...
Can I please come home?
I'd like to be in Lucie's shoes...
Jill
Carol - I love your infectious sense of humour.
You are joking, right? 🙂