Chestnut ice cream with meringue crumbs
4 servings
40 minutes
Chestnut ice cream with meringue crumbs is a refined dessert of European cuisine that combines the creaminess of the base with the rich, slightly nutty flavor of chestnut puree. Historically, chestnuts were used in aristocratic cooking, and today their flavor adorns desserts worldwide. The airy meringue crumbs add a textural contrast, turning the ice cream into an exquisite treat. Perfect for finishing off dinner or a cozy evening with a strong espresso. This ice cream is a balance of sweetness, softness, and sophistication that leaves a pleasant aftertaste. It can be served as a standalone treat or alongside fresh berries and caramel sauce.
1
Dissolve starch in 50 ml of milk, let it sit for a while.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 400 ml
2
In a small saucepan, combine the remaining milk, sugar, and salt, mix well, place over medium heat and bring to almost boiling. Pour in the starch milk and cook without lowering the heat, stirring constantly until thickened. Remove from heat and let cool slightly.
- Milk 3.2%: 400 ml
- Sugar: 100 g
- Salt: pinch
3
In a blender, combine unsweetened chestnut puree and creamy frozen base, and blend until smooth in several batches. Refrigerate overnight.
- Chestnut puree: 200 g
4
Pour the mixture into the ice cream maker and freeze according to the instructions. In the last couple of minutes of freezing, add the crushed meringues. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours to harden.
- Meringues: to taste
5
If you don't have an ice cream maker, pour the mixture into a container and place it in the freezer. Stir the contents of the container every 20-30 minutes until fully frozen. Sprinkle with meringue crumbs just before serving.
- Meringues: to taste