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“This is good with a semi-sweet chocolate sauce or just enjoy the flavor of the chestnut. I couldn't add that the suggested topping is small pieces of marrons glace, about 4 oz. From Michel Roux's book "Eggs". A great book by the way.”

Ingredients Nutrition

  • 14 cup milk
  • 5 ounces sweetened chestnut puree
  • 12 cup superfine sugar
  • 6 egg yolks
  • 2 tablespoons rum (optional)
  • 13 cup heavy cream
  • 4 ounces marrons in syrup (optional)


  1. Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
  2. Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
  3. Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
  4. Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.
  5. Immediately take the pan off the heat and pour custard into a bowl.
  6. Add the rum now, if using.
  7. Cool over ice, stirring occasionally to prevent the formation of a skin.
  8. When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
  9. Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
  10. Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.

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