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Trombley’s Chestnut Brandy Ice Cream
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 |