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Trombley's Chestnut Brandy Ice Cream


  • 1 pound roasted chestnuts
  • 4 ounces brandy
  • 1 quart half and half
  • 8 ounces granulated sugar
  • 12 egg yolks
  • 2 fresh vanilla beans

Roast de-shelled chestnuts on a cookie sheet at 350 degrees F until golden brown (approx. 12 minutes). Split vanilla beans in half, cutting length-wise and add to anon-reactive, thick gauge pot with half and half, sugar and bring to a boil. In a bowl, temper egg yolks (adding 2 cups of hot liquid slowly while whisking) then add the tempered mix in blow to the saucepan and bring to a simmer. Cook to 175 degrees F or until mixture starts to thicken. Keep in mind that this needs to be stirred often to prevent sticking on the bottom of the pan. When cooked pour mixture into a pan and cool with ice. Add brandy and cooled roasted chestnuts into an ice cream maker. Serve as is or with your favorite garnish.

Chef Michael Trombley
Golden Mushroom
18100 W. Ten Mile Rd.
Southfield, MI 48075–2630

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