200g caster sugar
1 vanilla pod, slit
9 medium organic egg yolks
450ml double cream
285g chestnut purÃ©e
6 marrons glacÃ©s
Merchant Gourmet does a fine job of keeping the country supplied with unsweetened chestnut purée at this time of year. It's available in major supermarkets at around £1.39 for 435g.
Place the sugar and vanilla pod in a small saucepan with 300ml water. Bring mixture to the boil and simmer until visibly thicker.
Place the egg yolks in the bowl of a food processor and trickle in the hot syrup very slowly, with the processor on a high speed. The mixture should swell to a thick, pale cream. Continue to whisk until it is cool. Whisk the cream with the armagnac in a bowl until it forms soft peaks, without being stiff.
Combine the two mixtures and pour into six plastic cups. Cover each one and freeze them overnight. Sweeten the chestnut purÃ©e to taste with the icing sugar and add a few drops of vanilla essence. Unmould the ice cream, place a marron glacé on top of each one, and serve it with a scoop of the chestnut purée.Reuse content