French Chestnut Ice Cream

• 1/4 cup milk
• 5 ounces sweetened chestnut puree
• 1/2 cup superfine sugar
• 6 egg yolks
• 2 tablespoons rum (optional)
• 1/3 cup heavy cream
• 4 ounces marrons in syrup (optional)

1. Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
2. Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
3. Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
4. Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.
5. Immediately take the pan off the heat and pour custard into a bowl.
6. Add the rum now, if using.
7. Cool over ice, stirring occasionally to prevent the formation of a skin.
8. When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
9. Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
10. Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.

milk, chestnut puree, superfine sugar, egg yolks, rum, heavy cream, syrup

Taken from www.food.com/recipe/french-chestnut-ice-cream-483412 (may not work)