Peterson’s Chestnut Bon Bons
- 2 quarts cream
- 2 quarts milk
- 23 ounces egg yolks
- 22 ounces sugar
- 4 each vanilla beans
- 6 ounces chestnut purée
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 4 ounces chocolate, melted
Combine first eight ingredients and place in ice cream maker. Scoop
into small balls and freeze. Melt chocolate. Coat ice cream with
melted chocolate and freeze. Serve with fresh berries and fruit coulis.
Chef Eric Peterson
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824
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