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Chestnut Ice Cream
from the kitchen of Sharmagne Leland-St. John
1/4 cup sugar
1/8 teaspoon salt
4 egg yolks, slightly beaten
2 cups very hot milk
1 cup perserved chestnuts, chopped
Syrup from chestnuts
In a heavy bottomed pan, mix the sugar, salt and egg yolks together.
Slowly stir in the hot milk, the chestnuts and syrup. Cook, stirring
constantly, until slightly thickened. Remove from heat and cool. Chill.
Freeze in an ice cream freezer. (Electric or hand cranked.)