Caramel Ice Cream with Glazed Chestnuts

Ingredients

• 60 g sugar
• 3 tbsp maple syrup
• 400 ml heavy cream
• 4 egg yolks
• 100 g honey
• 2 tbsp butter
• 350 g pre-cooked chestnuts (vacuum packed)

Instructions

1. 1.

   Caramelize the sugar in a pan until light brown. Add maple syrup, let simmer briefly, pour in one-third of the cream, stir well. Remove from heat and allow to cool slightly.

2. 2.

   Beat the egg yolks in a double boiler over hot, non-boiling water with a whisk until thick and frothy. Cool quickly by striking into ice water. Then fold in the caramelized cream.

3. 3.

   Whip the remaining cream stiffly and fold it into the chilled egg mixture. Pour the custard into molds and freeze overnight.

4. 4.

   For the chestnuts, combine honey and butter in a pot and lightly caramelize. Add the chestnuts and remove from heat.

5. 5.

   Serve by pouring the frozen parfait onto dessert plates, briefly dip the mold in hot water to release, garnish with chestnuts and syrup, and serve immediately.