French Chestnut Ice Cream - cooking recipe

Ingredients

1/4 cup milk
5 ounces sweetened chestnut puree
1/2 cup superfine sugar
6 egg yolks
2 tablespoons rum (optional)
1/3 cup heavy cream
4 ounces marrons in syrup (optional)

Preparation

Put milk, chestnut puree and 3 oz of the sugar in a pan and bring to a boil over med. heat.
Whisk the egg yolks and the remaining sugar in a bowl until a light ribbon consistency.
Pour the boiling milk into the egg yolks, whisking constantly, then pour the mixture back into the pan.
Stir over low heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. When you run your finger through it, it should leave a clear path on the spoon.
Immediately take the pan off the heat and pour custard into a bowl.
Add the rum now, if using.
Cool over ice, stirring occasionally to prevent the formation of a skin.
When cold, pass the custard through a fine strainer or a chinois into the ice cream maker and churn 10-15 minutes.
Pour the cream into the ice cream maker, in a slow stream. Churn an additional 10 minutes. It is ready when firm but still creamy.
Serve with the marrons glace on top, in small pieces, if desired, or with a drizzle of semi-sweet chocolate sauce, or just plain.