Boil the milk with the vanilla pod sliced in half. Whisk the egg yolks in a mixing bowl then gradually pour the boiling milk over the eggs. Thicken the custard over a low heat, stirring constantly and making sure it doesn╒t boil. Take off the stove and add the chestnut paste, blend thoroughly and leave to cool. Add the rum, place in an ice cream freezer until set. When the churning has stopped, stir in the fragments of glazed chestnuts with a spatula. Remove the ice cream freezer╒s paddles, close and freeze for another 2 to 3 hours. Place the ice cream in the refrigerator 1/2 hour before serving and chill the serving bowls in the freezer. Scoop the ice cream into the bowls, decorate with a syrup chestnut and serve.
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1 qt milk
6 egg yolks
14 oz glazed chestnuts paste
5 1/4 oz fragments glazed chestnuts
1 vanilla pod
1 shot glass rum
8 chestnuts in syrup
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10
mn
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15
mn
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If you don╒t have an ice cream freezer you can put the ice cream in a bowl in the freezer, stirring it regularly with a spatula.
