Chestnut season, how about making a delicious chestnut ice cream at home? Here is the easy and foolproof recipe! In this recipe, you’ll find tips for making ice cream starting with fresh chestnuts, but you can also use dried ones if you like.
If you like chestnuts, don’t forget to also check out the recipe
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 737.05 (Kcal)
- Carbohydrates 105.30 (g) of which sugars 86.45 (g)
- Proteins 10.35 (g)
- Fat 32.25 (g) of which saturated 4.54 (g)of which unsaturated 2.62 (g)
- Fibers 5.40 (g)
- Sodium 0.65 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 3/4 cups whole milk
- 7 oz boiled chestnuts
- 1/2 cup fresh heavy cream
- 2/3 cup sugar
Tools
- 1 Pot 2 qt
- 1 Bowl
- 1 Ice Cream Maker
- 1 Knife
- 1 Cutting Board
Procedure
First, take care of the chestnuts. If they are already boiled, half the work is done. If they are fresh and need boiling, no problem!
I recommend scoring the chestnuts with a cross, boiling them in water for 15-20 minutes, and then peeling them to get boiled chestnuts.
Blend the boiled chestnuts with 1/2 cup of milk until a liquid cream is obtained. Add the remaining milk and all other ingredients, and cook to 180°F to pasteurize the milk for about 5 minutes.
If you don’t have a thermometer, consider that the mixture should start simmering slowly.
For better flavor, let the mixture rest in the refrigerator for at least 12 hours; this way, it will be quicker to make gelato in the ice cream maker.
I use the Gelato Expert machine in Italian gelato mode, putting the mixture in the ice cream maker until reaching the desired consistency (about 20/30 minutes).
Your chestnut ice cream is ready!
Plating Tips:
If you want an original presentation instead of the usual cup, you can make balls using a spoon (as in the photo). Serve the chestnut ice cream with crumbled butter cookies and French meringue crumbles.
Wine Pairing for Chestnut Ice Cream:
I recommend a robust and flavorful wine that can balance the sweet taste of the ice cream. For example, a fine Marsala or a Barolo Chinato.
