I occasionally purchase Sweetened Chestnut Paste. The purpose is to make ‘Mont Blanc Cake’, which has a very special meaning to me. Today I found some leftover Chestnut Paste that needed to be used as the best before date was near. I mixed it with my ‘Easiest Vanilla Ice Cream’ mixture to make this Ice Cream, but I replaced Vanilla with Rum. For Chestnut desserts, I got to use Rum.


Makes

2 to 4 Servings

Ingredients

2 Egg Yolks
2 tablespoons Caster Sugar
1/2 cup Milk
1/2 cup Thickened Cream
4 tablespoons Sweetened Chestnut Paste
1 tablespoon Rum *OR 1/2 teaspoon Vanilla Extract

Method
  1. Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
  2. Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. Cool the mixture completely.
  3. In a separate bowl, beat Cream until soft peaks form. Add Sweetened Chestnut Paste and Rum (OR Vanilla), and whisk well. Add the cooled (OR chilled) custard mixture and mix well.
  4. Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
  5. *Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.