Crème Glacée au Marron

It has been a week since my grandmother’s passing and things couldn’t feel more odd. She was a strong Parisian who loved life, parties, her family, friends and especially dessert. I got my love of ice cream from my grandfather, but towards the end of my grandmother’s long beautiful life she adored ice cream as much as he did. Funny enough most of her life she thought ice cream was too cold, but would eat a ton of it anyway. Another thing she loved, Chestnut crème. I would send her the Confiture Bonne Maman jars of Châtaignes and she would eat it by the spoonful. I decided then on to make her own Chestnut crème ice cream so she could enjoy the flavor even more, and let me say it was a hit! My wonderful best friend of many years suggested I make an ice cream just for my grandmother on the day she passed and you bet I made this one! Cheers!

Ingredients:

2 heaping tbsp chestnut crème

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

1/2 vanilla bean split down middle 

2 tbsp spiced rum 

Directions: 

1. In a medium saucepan add sugar, 1 heaping tbsp chestnut crème, 1 cup heavy cream and milk and put on medium low heat until sugar dissolves

2. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan on stove

3. While whisking constantly, turn stove on low heat and bring custard mixture to temperature of 165-170 degrees Fahrenheit

4. Once mixture is thick, strain into remaining heavy cream and chill at least 8 hours in refrigerator

5. Once chilled pour into ice cream maker and follow the manufacturer’s instruction. Add rum in towards the end of freezing

6. Meanwhile, put the other heaping tablespoon of chestnut crème in the microwave for 10 seconds. Once melted, swirl into ice cream