No-Churn Chestnut Ice Cream
by Nigella. Featured in NIGELLISSIMAIntroduction
In my view, there is no bad way to eat chestnuts, ever: my greatest — and exquisitely extravagant treat — is a marron glacé. Nothing, though, gives me quite the same frisson of intense, sugary delight as a can or jar of sweetened chestnut purée. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve.
For US cup measures, use the toggle at the top of the ingredients list.
In my view, there is no bad way to eat chestnuts, ever: my greatest — and exquisitely extravagant treat — is a marron glacé. Nothing, though, gives me quite the same frisson of intense, sugary delight as a can or jar of sweetened chestnut purée. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: enough for 2 x 500ml tubs
- 250 grams sweetened chestnut puree (from a can or jar)
- 2 tablespoons dark rum
- 300 millilitres double cream
- 50 grams icing sugar
- 1 cup sweetened chestnut puree (from a can or jar)
- 2 tablespoons dark rum
- 1¼ cups heavy cream
- ½ cup confectioners' sugar
Method
- Mix the chestnut purée and rum together until gloopily smooth.
- Whip the cream with the icing sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Either way works.
- Spoon into an airtight tub or container, cover and freeze for 12 hours or overnight. Serve straight from the freezer.
- Mix the chestnut purée and rum together until gloopily smooth.
- Whip the cream with the confectioners' sugar until it forms soft peaks, then fold into the chestnut mixture, or pour the chestnut mixture into the cream and fold to combine. Either way works.
- Spoon into an airtight tub or container, cover and freeze for 12 hours or overnight. Serve straight from the freezer.
Additional Information
MAKE AHEAD:
Best if eaten within 1 week but can be kept up to 1 month in the freezer.
MAKE AHEAD:
Best if eaten within 1 week but can be kept up to 1 month in the freezer.
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What 2 Others have said
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Posted by pristine on 6th July 2020
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Posted by joshv41680 on 11th March 2020
Show more commentsI have tried several no-churn ice cream recipes (including the famous coffee & condensed milk one) but this chestnut ice cream is my favourite! It is very satisfying to whip the cream and fold the chestnut in as I feel like I’m putting in a bit of effort. I could only get non-sweetened chestnut purée so just added a few tablespoons of icing sugar to taste. The end result feels like real ice cream and it definitely tastes of chestnut. I served it with a pear frangipane tart but enjoyed it by itself too. I agree with the other commenter who said that this is a Mont Blanc in ice cream form. In fact the chestnut taste is more pronounced that in the Mont Blanc cakes that you get in bakeries. Worth doing simply because you could never find chestnut ice cream in the stores, or at least, not without paying lots of money
This is so good. Everyone seems to know how amazing the no-churn coffee ice cream is (and it is incredible), but this one never seems to get mentioned. It has the same dreamy texture and ease of assembly. The combo of the rum and the chestnut purée is divine. It tastes like Mont Blanc in ice cream form. You definitely can't get ice cream that tastes this good from the stores!