Chestnut Ice Cream

• 1/2 vanilla bean
• 2 cups heavy cream
• 1/2 cup plus 1 tablespoon sugar
• 3 tablespoons canned unsweetened chestnut puree (1 1/2 oz)
• 4 large egg yolks
• an instant-read thermometer; an ice cream maker

1. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut puree and bring to a simmer, whisking until chestnut puree is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
2. Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170u0b0F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut puree through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
3. Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

vanilla bean, heavy cream, sugar, egg yolks, thermometer

Taken from www.epicurious.com/recipes/food/views/chestnut-ice-cream-237189 (may not work)