Chestnut Ice Cream with Salted Butter Caramel

Ingredients:

• 500ml double cream
• 200ml whole milk
• 150g caster sugar
• 6 egg yolks
• 200g chestnut puree

Salted Butter Caramel:

• 125g caster sugar
• 50g butter
• 100ml double cream
• 1 tsp sea salt

Method:

1. In a saucepan, heat the cream and milk over low heat.
2. Separate the egg yolks from the whites. Keep the yolks in a bowl and whisk them until pale and creamy.
3. Add caster sugar to the yolks and whisk again.
4. Slowly pour the hot milk and cream mixture into the egg yolks, whisking constantly.
5. Return the mixture to the saucepan and heat over low heat. Stir continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
6. Remove from the heat and strain through a fine sieve into a clean bowl.
7. Add the chestnut puree and mix well.
8. Chill the mixture in the refrigerator for at least 2 hours.
9. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Salted Butter Caramel:

1. Melt the sugar in a saucepan over medium heat. Stir continuously until the sugar turns into a deep golden brown colour.
2. Add the butter and stir until it melts completely.
3. Slowly pour in the double cream while whisking continuously. Be careful as the mixture may bubble up
4. Add sea salt and mix well.
5. Remove from heat and let it cool completely.

Serving Suggestions:

• Serve the Chestnut Ice Cream in a bowl or cone with a drizzle of Salted Butter Caramel on top.
• You can also add some chopped roasted chestnuts on top for an extra crunch.
• The ice cream can be stored in an airtight container in the freezer for up to 1 week.

Verdict:

This Chestnut Ice Cream with Salted Butter Caramel is a perfect combination of nutty and salty flavours. The ice cream is silky smooth and tastes delicious on its own. But when you add the Salted Butter Caramel, it turns into pure bliss. This dessert is perfect for any occasion and will definitely impress your guests!