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Chestnut Caramel Ice Cream

Chestnut Caramel Ice Cream

This dreamy ice cream makes an elegant accompaniment to any dessert, or is just as much of a treat all on its own.

By Alex Mackay

  • Serves 4

  • 30 minutes + freezing time

  • 1 pan

  • Proficient

Suitable for gluten-free and vegetarians

Whole Chestnuts



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  1. In a large mixing bowl, whisk together the egg yolks – don’t worry about getting them very pale, just mix them well. Set aside
  2. Next, in a heavy-bottomed saucepan, make a dark caramel with the sugar and add the chopped chestnuts.  Add the milk; be careful here as it may spit a little. Don’t worry that the sugar sets hard in a big lump; this will dissolve as it heats. Add the cream and then bring the mixture to a simmer. Stir over a low heat until the sugar has dissolved
  3. Pour this hot mixture slowly onto the beaten egg yolks, whisking continuously. Return the mixture to the saucepan
  4. Return the saucepan to a low to medium heat.  Stir the custard, making sure that you get your wooden spoon into the corners of the pan so that the egg doesn’t scramble.  Keep stirring until the mixture thickens enough to coat the back of a wooden spoon
  5. Transfer to a bowl and cool
  6. Freeze the mixture in your ice cream machine for a couple of hours before serving OR freeze for approximately 5 hours, vigorously stirring the mixture every 30 minutes

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