Apologies for a consecutive ice-cream recipe, but consider this the 'Christmas edition'. I am not the greatest chestnut fan, but in this festive ice cream the subtle chestnutty taste is delicious - paired with a touch of cinnamon and booze it really is Christmas in a mouthful. The recipe is outrageously quick and easy, so you may find the most difficult part is actually sourcing the chestnut puree. I brought mine back from France this summer, and although less common, it can also be found in some UK supermarkets. This is a fantastically simple dessert on its own, or makes a decadent accompaniment to mince pies, Christmas pud, or whatever else you fancy at this time of year.
For roughly 1.5 litres of ice cream you will need...
450g sweetened chestnut puree (from jar or can)
4 tbsp dark rum
1 tsp ground cinnamon
600ml double cream
100g icing sugar
You will need to...
- Mix together the chestnut puree and rum.
- In a large bowl whip the cream to soft peaks, then sprinkle over the icing sugar and cinnamon. Stir well to combine.
- Pour the chestnut and rum mixture onto the cream and mix until all is smooth and combined.
- Spoon into ice cream tubs or tupperwares and cover with an airtight lid. Freeze for a minimum of 6 hours or ideally overnight, and serve on its own, or alongside a festive treat of your choice.
Enjoy! C x
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