Chestnut Affogato
The perfect dessert to celebrate the end of a Holiday meal! Chestnut ice cream is easier to prepare than you might imagine; however, if you don’t drink coffee, don’t deprive yourself, the ice cream is delicious on its own.
Be sure to use chestnut cream and not chestnut purée, the textures and tastes are very different.
Ingredients
- 2 cups 35% whipping cream
- 1 can of condensed milk (300 ml)
- 1 cup chestnut cream
- 1 Tbsp vanilla extract or West-Indian extract
- ¼ tsp nutmeg, finely grated
- ½ tsp bay leaf, finely grated
- Expresso coffee
Method
-
1
Whisk the cream in a cold mixing bowl, until firm peaks form.
-
2
While whisking, add condensed milk, then the chestnut cream.
-
3
Incorporate the vanilla extract, nutmeg and bay leaf.
-
4
Pour the mixture into a hermetically sealed container and freeze for 8 hours.
-
5
Remove from the freezer 15 minutes before serving.
-
6
Make ice cream balls and place them in heat-resistant glasses. Pour a serving of expresso into each glass and serve.
