Marron Glacés Ice Cream

Lorna Yee
This candied chesnut ice cream pairs well with pumpkin pie

Marron Glacé Ice Cream

(Makes about 1 quart)

1 cup whole milk
2 cups heavy cream
A pinch of kosher salt
3/4 cup sugar
1 vanilla bean, split lengthwise
6 large egg yolks
1 Tablespoon rum (optional)
2/3 cup chopped marrons glacés

Heat the milk, cream, salt and sugar in a saucepan over medium heat until steaming. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk mixture. Cover, remove from heat and allow the vanilla to infuse the cream for an hour.

In a large mixing bowl, stir together the egg yolks. Rewarm the milk mixture until steaming (but not boiling), then gradually pour some of the milk in a slow and steady stream over the yolks, whisking constantly as you pour. Strain the milk and yolk back into the pot with a fine-mesh sieve.

Stir the mixture over medium heat until it thickens enough to coat the back of a wooden spoon. Add the rum, if using, and stir to combine. Pour the mixture back into the large mixing bowl, remove the vanilla bean and cover. Chill the mixture overnight.


The next day, freeze ice cream according to the directions on your manufacturer’s ice cream maker. With the motor still running, add the chopped marrons glacés, so they are distributed evenly throughout the ice cream. Refreeze and enjoy!

 

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