Ingredients
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1 quart milk 7/8 cup heavy cream 10 egg yolk 1 1/4 cups sugar 6 ounces chestnut puree 1 ounce rum
Procedure
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In a saucepan, bring the milk to a boil. Add the cream. Bring to boil
again. (Do not cook after the liquid has reached the boil.
IN a bowl, whisk together the egg yolks and sugar until the mixture is a
very pale lemon yellow, and a ribbon forms when the whisk is lifted
from the mixture.
Pour the hot milk and cream into the eggs, and mix thoroughly. Add
chestnut puree and rum.
Return the mixture to the saucepan. Over low heat, stir it with a wooden
spoon until it thickens slightly and coats the spoon - about 5 minutes.
DO NOT BOIL. (To be certain the mixture is ready: With a finger draw a
thin path through the mixture on the surface of the spoon; the mixture
is ready when the path will not close up.) Pass through a fine sieve.
Refrigerate until cold, stirring once in a while.
Process in an ice cream freezer until firm. Freeze until served.
