Chestnut Ice Cream

Name: Chestnut Ice Cream
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 15 g Ice cream stabilizer (SE 302); 100 g Granulated sugar; 700 g Whole fresh milk; 80 g Milk powder; 40 g Spray glucose; 30 g Invert sugar syrup; 135 g Light cream; 100 g Egg yolks; 400 g Chestnut paste (Corsiglia); 400 g Chestnut purée (Corsiglia)

An ice cream made with chestnut paste and chestnut purée.

1h 5m

Easy

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Ingredients

Ice cream stabilizer (SE 302) 15 g

Granulated sugar 100 g

Whole fresh milk 700 g

Milk powder 80 g

Spray glucose 40 g

Invert sugar syrup 30 g

Light cream 135 g

Egg yolks 100 g

Chestnut paste (Corsiglia) 400 g

Chestnut purée (Corsiglia) 400 g

Instructions

Mix the dry ingredients

Combine the stabilizer with 10% of the granulated sugar.

Heat and combine

Heat the milk, milk powder, remaining granulated sugar, spray glucose, invert sugar syrup, and light cream. When the mixture reaches 35°C, stir in the stabilizer–sugar mixture. When it reaches 40°C, add the egg yolks, followed by the chestnut paste and chestnut purée.

Cook and mature

Cook like an English custard to 85°C, stirring constantly until thickened. Whisk once while hot, then cool the mixture as quickly as possible and refrigerate to mature for 24 hours.