Chestnut Ice Cream
If you are not familiar with chestnut ice cream, you won't understand until you've had it. Chestnut (châtaigne) specialties are very popular in Europe, and les marrons glacés (candied chestnuts) are one of them. Uniquely delicious scooped on a plate and topped with chantilly and pieces of candied chestnuts, or as an insert tucked into a Vacherin ice cream cake built with autumn pairing flavors such as pumpkin, mandarin, and gingerbread. A must-have ice cream for your dessert catalogue.
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If you are not familiar with chestnut ice cream, you won't understand until you've had it...
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Chestnut vs Châtaigne vs Marron
- Chestnut or châtaigne is the general English word for the edible nut of Castanea trees (châtaignier), usually with two or more nuts per husk and a thin, bitter inner skin that's hard to remove when uncooked.
- Marron comes from the marronnier tree (Aesculus hippocastanum). It is toxic and causes digestive issues. However, for marketing purposes, the name "marron" is mainly used to label preparations that contain chestnut (châtaigne), such as crème de marrons, pâte de marrons, and the famous candied chestnuts (marrons glacés). There is some exceptions when it comes to some French-made preserves advertised as confiture de châtaignes.
Chestnut Ice Cream
- With the immersion blender, mix the ice cream base with the chestnut puree and chestnut cream (the chestnut cream / crème de marrons is sweetened and softened, the puree or paste is not), and rum.
- When smooth and homogenized, add the crumbled cooked chestnuts and blend just to crush them further. Stop mixing when pieces appear to be small enough. Refrigerate chestnut ice cream for 4 hours at least before churning.
Churning
- Churn ice cream for about 40-45 minutes.
- If assembling ice cream for frozen cake, the ice cream must be mold out immediately after being churned.
- Pumpkin-gingerbread-chestnut mandarin ice cream vacherin cake in the making...
Storage for Scooping
- Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.
How To Serve Ice Cream
- Take the chestnut ice cream from the freezer and place it in the refrigerator for about 20 minutes. This allows it to soften slightly for easier scooping. Enjoy!
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