Chestnut and White Chocolate Ice Cream

(38 votes)
Total Time Icon
Total time: 40 min
Preparation Time Icon
Prep time: 40 min
Yield Icon
Enough for 4 people

🍓 Ingredients

3 tablespoons Sugar brown
500 grams Chestnuts after peeling and sorting out remain about 250 g
2 Egg yolk
1 cup Cream
80 grams Couverture whites
1 cup Milk
8 Walnuts
3 tablespoons Sugar brown
1 cup Heavy cream
some Water
1 tablespoon Oil (walnut oil)
2 tablespoons Sugar brown
2 Quinces

🍽 Instructions

Cut the chestnuts crosswise on the pointed side and cook in the oven at approx. 180 °C.

Let cool and peel, sort out the bad ones. Melt the couverture in the warm cream, puree the chestnuts and possibly some milk in it and pass through a sieve.

Beat the egg yolks with the sugar, add the milk.

Whip the mixture on the stove or on a water bath to a rose and cool while continuing to beat. Mix both masses together and stir in a cup of double cream. Freeze everything in the ice cream maker.

Crack, clean and coarsely chop the nuts.

Let them caramelize in a pan together with the sugar.

Pour onto a glass board and chop coarsely if necessary.

Peel and core the quince and cut into thin slices. Sauté in a pan together with the sugar. Add the oil and water and let the caramel not become too solid.

Arrange everything together decoratively and serve immediately.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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