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.
2 to 4 Servings
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
- Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
- 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.
- 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.
- Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
- *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.