| april 01 2013
Chestnut & Fig Ice Cream
... chef alex burgess |
With Faugier Chestnut Spread. Makes approx. 2 Lt. 1.
Bring milk to light scald over medium heat in sauce pot, while heating combine yolks and sugar in Large stainless steel bowl and whisk until smooth. Once milk has come up to temperature temper yolk mix with a small amount of hot milk and then slowly whisk in the rest. INGREDIENTS
500 mL 3.25% milk 8 oz sugar 8 egg yolks 1 jar (250 g) of Faugier chestnut spread 1 pack of Favols dehydrated figs (diced small and frozen)
2.
Over a large pot of boiling water rest the stainless steel bowl and cook the custard mix to a temperature of at least 74*C (165*F) while whisking constantly. 3.
Remove from heat and whisk in jar of chestnut spread, let cool and refrigerate overnight for at least 12-16 hours so that the mix become homogenized and thick. 4.
Once ready whisk 35% cream until firm and fold into custard mix, add half into ice cream maker and follow manufacturer’s instructions. Once each batch is made scoop into your freezable container and fold in half of the frozen chopped figs and half of the chopped chestnuts. 5.
Freeze for at least 6 hours and enjoy, will keep for 2-3 weeks if kept well sealed.
1 cup chopped chestnuts 500 mL 35% whipping cream
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