Chestnut Ice Cream with Meringue Crumble
Baking and Desserts • European
Description
To serve the ice cream like the dessert 'Mont Blanc', do the following: bake meringue nests or tart shells from shortcrust pastry, place a scoop of ice cream inside each one, grate dark chocolate on top or pipe a dollop of whipped cream.
Ingredients
- 3.2% Milk 15 fl oz
- Sugar 5 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Chestnut puree 5 oz
- Meringue to taste
Step-by-Step Guide
Step 1
Dissolve the cornstarch in 50 ml of milk and set aside for a moment.
Step 2
In a small saucepan, combine the remaining milk, sugar, and salt, stir, place over medium heat, and bring to almost a boil. Pour in the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat and let cool slightly.
Step 3
In a blender, combine the unsweetened chestnut purée and the creamy ice cream base and blend until smooth in several batches. Refrigerate overnight.
Step 4
Pour the mixture into an 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 in the freezer for at least 4 hours until solid.
Step 5
If you don't have an ice cream maker, immediately pour the mixture into a container and place it in the freezer. Take it out and stir the contents of the container every 20–30 minutes until fully frozen. Sprinkle with meringue crumble just before serving.
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