In the town of Soriano, especially in autumn, Chestnuts are in everything you eat, ravioli with chestnuts, soup with chestnuts, so why not gelato, too. This is Italy, after all.
[cooked-sharing]
Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
12ozheavy cream
8ozmilk
6egg yolks
5ozsugar
1 ½tspdark rum
¼tsppure vanilla extract
6ozcooked chestnut puree
2ozchopped cooked chetnuts soaked in chetnut liqueur
Directions
1
IF USING WHOLE COOKED CHESTNUTS, PUREE THEM IN A BLENDER WITH SOME OF THE MILK AND CREAM THEN CONTINUE TO STEP 2
2
Coarsly chop 2 oz cooked chestnuts, place in a bowl and cover with chestnut liqueur
3
In a medium saucepan, pour the milk, 8 oz of the cream, the chestnut puree' and the vanilla. Bring to a boil
4
In a large bowl, whisk egg yolks and sugar together
5
Pour some of boiling milk into the egg yolk/sugar/chestnut mixture, whisking vigorously so that the hot milk does not cook the eggs
6
Pour mixture through a sieve, back into the saucepan
7
Return to medium-low heat and stir continuously till the mixture thickens a bit.
8
Remove from heat
9
Add remaining 4 oz cream and the rum
10
Chill in refrigerator.
11
Freeze in gelato machine when mixture is cold
12
When mixture is almost finished freezing, add the chopped drunken chestnuts and allow them to be mixed into the gelato.
