In my view, there is no bad way to eat chestnuts, ever: my greatest – and exquisitely extravagant treat – is a marron glacé. Nothing, though, gives me quite the same frisson of intense, sugary delight as a can or jar of sweetened chestnut purée. Frankly, I wouldn’t complain about having to eat the sweet grainy purée from a spoon straight out of the can, but this ice cream is perhaps a more elegant showcase for it. If you have any marrons glacés (and this is a particularly good use for broken pieces) you could crumble some as you serve.
Photo by Petrina Tinslay.
Recipe posted by Nigella