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Posted at November 7, 2020

I’m not seeing much chestnut purée going on in Insta world right now so I’m guessing either the season is over or the mention of them is over as the holidays have passed. Either way works. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. This fruit is called chataigne by Trinidadians but is called by other names on different islands. So I wondered what I could use as chestnuts to make this recipe. I tried two other recipes before I used the one by Bella and Jen which used milk to simmer the seeds in and I realized from Jen’s recipe what the issue was with the other two. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Roast until shells begin to peel back, about 15 to 20 minutes, tossing half way through, Remove from oven and let stand 5 minutes to cool. In a large mixing bowl with a stand mixer or hand mixer, whip the heavy cream until stiff peaks form. I’m Joanne, and welcome to Olive & Mango where I cook delicious and (mostly) healthy food that anyone can make. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. I hope the pictures help with the process and hope you give this a go! It is commonly referred to as bread nut which actually refers more specifically to the seeds or nuts inside of the fruit. Living on an island affords you much when it comes to variety in food but sometimes you don’t always get some of the other things in season elsewhere like back home for example. My pour thumbs and fingers were in rough shape from all the peeling by the time I got through my last attempt and the market man must have really wondered what I was doing with all the chataigne I was buying. This ice cream doesn't hit you over the head with the flavor of chestnuts. But I read up on bread nut and I read that when the seeds are roasted they taste like coffee and cocoa and heard that they are often used to make mashes and served along other dishes, so I was determined to make them into a purée for that said ice cream. It should be sensational. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes. So glad I checked and compared. Place chestnuts in a single layer on a baking sheet. I don’t really use my personal account much anymore because I really can’t do both so my blog account is my main one and my feed is literally full of fantastic food and so I’m very influenced by it and always hungry going through it! This is great served with a light sprinkle of chopped candied bacon (recipe also found on epicurious). Then add half a cup of the whipped cream and beat or whisk until the chestnut purée is a lighter mixture making it easier to fold into the rest of the cream. Peel shells and let chestnuts cool completely. (The outer layer comes off fairly easy but the inside skin may take some effort. The other two recipes had you simmering them whole and Jens calls for chopping the nuts finely and that is what made all the difference. Sprinkle with half of the nuts and chocolate. That was not an easy task. If you want to know all the food trends happening and what’s in season just follow food bloggers. I’m always amazed at how Instagram and social media really influences our needs and wants. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Powered by the Parse.ly Publisher Platform (P3). This is a really good chestnut ice cream. It was worth all the effort because it was a lovely purée and it made for a sweet treat in this ice cream. For the chataigne/chestnut purée. Around the holidays it seemed my feed was getting flooded with chestnut everything from purée filled pasta to breads, cakes and finally ice cream. I don’t have one, but use the ice cream … I don't think I'll try this recipe as 3 Tb os chestnut puree seems insufficient. Smooth the top and then sprinkle the rest of the walnuts and chocolate over. I have made my own for 20 years using the Clement Faugion sweetened chestnut puree and candied chestnuts from Williams-Sonoma along with a dose of Planters dark rum. If there are some that are really stuck on set them aside and just place them all in a small pot of boiling water for a few minutes, drain and place them in a clean dish towel and rub the skin off them between the towel and the skin should peel right off). Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours. Recipes, as it uses up 8 yolks in this easy, classic.... 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