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