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  • Yield: 1 1/2 quarts 1x


Units Scale
  • 1 cup roasted chestnuts
  • 16 oz heavy cream
  • 16 oz whole milk
  • 1 cup mascobado sugar, divided (brown sugar can be substituted)
  • 1/2 cup honey
  • 1/4 tsp salt
  • 1 tbsp vanilla
  • 6 egg yolks


  1. Freeze the bowl of your ice cream maker at least 24 hours in advance
  2. Place a 8-9″ metal pan in freezer to chill
  3. Finely chop the chestnuts and place in a saucepan with 8oz of the milk, bring to a simmer and cook for 10 minutes, add contents to a Vitamix or food processor and blend until perfectly smooth, reserve
  4. Add cream, other 8oz of milk, 3/4 cup sugar, 1/2 cup honey and salt to a saucepan and cook over medium heat, stirring occasionally until mixture reads 175f degrees (about 5-10 minutes)
  5. While cream mixture is heating, whisk the egg yolks and 1/4 cup sugar in a bowl until smooth – slowly whisk in 1 cup of warm cream mixture into yolk mixture to temper the yolks
  6. Add tempered yolk mixture to the saucepan and cook over medium low heat until mixture thickens and registers 180f degrees (about 7-10 minutes)
  7. Stir in chestnut puree and vanilla until well combined with custard
  8. Strain custard into a bowl through a fine mesh strainer and cool until it is no longer steaming (about 10-20 minutes)
  9. Reserve 1 cup of the custard mixture into a small bowl, cover with plastic wrap and place in freezer
  10. Cover large custard bowl with plastic wrap and refrigerate for at least 4 hours or up to 24 hours
  11. Remove custards from refrigerator and freezer and scrape frozen custard into large bowl of custard – stir occasionally until frozen custard has fully dissolved
  12. Transfer custard to ice cream machine and churn until soft serve registers 21 degrees (15-25 minutes)
  13. Transfer ice cream to the frozen baking pan and press plastic wrap on surface – return to freezer until firm around the edges (about 1 hour)
  14. Transfer ice cream to an airtight container and freeze until firm (at least 2 more hours) – serve
  15. To soften any leftover ice cream after storing in freezer, leave ice cream at room temperature until desired consistency or slow defrost in the refrigerator about 1 hour before serving for perfectly scoop-able ice cream