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🍽️ Creamy Chestnut Ice Cream with Cranberries

596 kcal · 30 min · 4 servings

Creamy Chestnut Ice Cream with Cranberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Make a cross-shaped cut on the tips of the chestnuts.
  2. 2. Place the chestnuts in a pot and cover them with water.
  3. 3. Simmer the chestnuts for about 10 minutes.
  4. 4. Drain the hot water and rinse the chestnuts briefly with cold water to make them easier to peel.
  5. 5. Peel the cooled chestnuts from their skin.
  6. 6. Slice the vanilla pod lengthwise.
  7. 7. Scrape out the vanilla seeds.
  8. 8. Add the milk, the vanilla pod, and the seeds to a clean pot.
  9. 9. Add the peeled chestnuts to the milk.
  10. 10. Simmer the mixture for another 10 minutes.
  11. 11. Line a loaf pan with plastic wrap.
  12. 12. Remove the vanilla pod from the milk.
  13. 13. Puree the chestnuts and milk until smooth.
  14. 14. Whisk the eggs and sugar together until they form a thick foam.
  15. 15. Stir the chestnut puree and rum into the egg mixture alternately.
  16. 16. Whip the cream until stiff.
  17. 17. Gently fold the whipped cream into the chestnut mixture.
  18. 18. Pour the mixture into the prepared loaf pan.
  19. 19. Smooth the surface of the mixture.
  20. 20. Place the pan in the freezer for at least 4 hours, preferably overnight.
  21. 21. Bring the cranberries and juice to a boil once.
  22. 22. Remove the pot from the heat.
  23. 23. Stir in the Grand Marnier and 2 to 3 tablespoons of powdered sugar.
  24. 24. Take the ice cream out of the freezer about 15 minutes before serving.
  25. 25. Invert the pan onto a plate to release the ice cream.
  26. 26. Remove the plastic wrap.
  27. 27. Slice the ice cream using a damp knife.
  28. 28. Drizzle the slices with the cranberry sauce.
  29. 29. Dust the ice cream with a little powdered sugar and serve.

Nutrition per serving