Instructions: Bring the cream and milk to the boil in a saucepan. Beat the egg yolks with the sugar. Pour some of the heated cream and milk onto the eggs and whisk.

Pour mixture back into the remaining heated cream. Cook over a low heat, stirring constantly, until the custard coats the back of a spoon. Strain into a bowl and leave to cool. Add the chestnut puree and beat it well into the custard. Flavour to taste with vanilla or a little rum. Chill in the refrigerator for 1-2 hours. Freeze in an ice-cream maker (or use th old method of beating it every half hour several times). Serve garnished with chopped marron glace.

Serves 8.

My note: Chestnuts go well with chocolate; serve this with chocolate sauce and some chocolate curls to decorate too; superb for a special occasion.

Also go easy on the rum, freezing intensifies the flavours and alcohol is an anti-freeze, a little goes a long way, 2 tablespoons should be more than enough.

/MISC

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