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Add a photoRaciónes: 8
Ingredientes
- 300 ml Cream
- 300 ml Lowfat milk
- 4 x Egg yolks
- 1/2 c. Sugar Vanilla essence or possibly rum for flavour (use the rum)
- 1 can (16-ounce) sweetened chestnut puree (note the puree has vanilla added to it already) Garnish: marron glace, minced finely
Direcciones
- Bring the cream and lowfat milk to the boil in a saucepan. Beat the egg yolks with the sugar. Pour some of the heated cream and lowfat milk onto the Large eggs and whisk.
- Pour mix back into the remaining heated cream. Cook over a low heat, stirring constantly, till the custard coats the back of a spoon. Strain into a bowl and leave to cold. Add in the chestnut puree and beat it well into the custard. Flavour to taste with vanilla or possibly a little rum. Refrigeratein the refrigerator for 1-2 hrs. Freeze in an ice-cream maker (or possibly use th old method of beating it every half hour several times). Serve garnished with minced marron glace.
- Serves 8.
- My note: Chestnuts go well with chocolate; serve this with chocolate sauce and some chocolate curls to decorate too; superb for a special occasion.
- Also go easy on the rum, freezing intensifies the flavours and alcohol is an anti-freeze, a little goes a long way, 2 Tbsp. should be more than sufficient.
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 123 | |
| Calories from Fat 68 | 55% |
| Total Fat 7.72g | 10% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 105mg | 3% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.06g | 1% |
| Protein 2.33g | 4% |
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