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. ---------------------------------------------------------------------------
Nutrition
Ingredients
