Chestnut Ice Cream

Ingredients:

500ml milk
500ml double cream
2 eggs, beaten
250g sugar
1/4 tsp salt
300g sweet chestnuts
1/2 tsp vanilla extract
1/8 tsp nutmeg

Method:

Slice off the pointed ends of the chestnuts. Place in a pan, cover with water then bring to a boil and cook for about 10 minutes. Drain in a colander and when cool enough to be handled remove the skins and rub off the inner papery membrane over the fruit. Add the prepared chestnuts to a pan along with enough water to cover. Bring to a simmer, cook for about 35 minutes, or until the chestnuts are soft then drain the liquid.

Transfer the chestnuts to a blender and purée until smooth (add just enough of the cooking liquid to give you a thick purée) before transferring to a bowl.

Combine the milk, cream, eggs, sugar and salt in a saucepan over low heat. Cook, stirring frequently, until the mixture thickens sufficiently to coat the back of a spoon. Take off the heat and refrigerate until cool. Now fold-in the chestnut puree, vanilla and nutmeg.

Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.