Roasted Chestnut Ice Cream

Glace à la Crème de Marron INGREDIENTS 3/4 cups (150 grams) Roasted Chestnuts, peeled 2 tablespoons Lyle's Golden Syrup 1/8 teaspoon Xantham Gum 1/4 teaspoon Sea Salt 1 tablespoon Vanilla Extract 7 large (112 grams) Egg Yolks 1 cup (237 grams) Whole Milk 2 cups (473 grams) Heavy Cream, divided 3/4 cup (150 grams) Organic or Raw Sugar 2 tablespoons (42 grams) Glucose Syrup Note: You may substitute dark corn syrup for the Golden Syrup, and either for the glucose. The xantham gum is optional if you plan on finishing your ice cream within 3 days. DIRECTIONS In a blender, place chestnuts, golden syrup, xantham gum, salt, vanilla, and 1 cup of the cream. Blend until smooth. In a saucepan, whisk together yolks, milk, sugar, glucose, and remaining 1 cup of cream until blended. With a rubber spatula over medium-low heat, constantly stir custard mixture until it thickens and reaches 175 degrees on a thermometer. Pour custard into blender with the chestnut mixture and blend until silky smooth. Strain chestnut ice cream through a fine mesh sieve into a bowl, and chill to 40 degrees. Churn ice cream to your ice cream makers instructions. Scoop ice cream into a frozen metal loaf pan. Press plastic wrap against surface, and freeze for 4 hours before serving. Enjoy!