CookEat Recipe
Chestnut Gelato
A simple chestnut-and-milk gelato served as a frozen mould.
Method
Steps
Step 1
Gather the ingredients: 200 g edible sweet chestnuts, weighed whole in their shells; 150 g caster sugar; 500 ml pasteurized whole milk; 5 g vanilla sugar.
Step 2
Use culinary sweet chestnuts, not horse chestnuts. Score the shells carefully, cover with water and boil gently for about 25–35 minutes until fully tender. While warm enough to handle, remove both the hard shells and inner skins. Press the cooked flesh through a fine sieve.
Step 3
Put the chestnut purée, milk and caster sugar in an uncovered saucepan. Boil very gently for 15 minutes, stirring frequently to prevent sticking. Add the vanilla sugar near the end. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity.
Step 4
Pack into a covered freezer-safe mould, freeze at −18°C for about 3–4 hours or until firm throughout, and turn out onto a cold dish after briefly warming only the outside of the mould. Serve as one whole piece, cutting portions at the table. Keep any remainder frozen.
Step 5
Double batch for 9–10 people: use 400 g whole sweet chestnuts, 300 g caster sugar, 1 litre pasteurized milk and 10 g vanilla sugar. Boil and peel the chestnuts, sieve, simmer with milk and sugar uncovered for 15 minutes, flavour, cool, chill and churn as above. Work in batches if needed and freeze in a suitably sized covered mould until firm throughout.
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