This dish contains the following allergens: milk, Milk/Dairy, Tree Nuts
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200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Utensils
Medium heatproof bowl
Whisk
Step 1
Place chestnut puree, sugar and salt in a bowl and add boiling water. Whisk until smooth.
Step 2
Whisk vanilla, rum, cream and milk into chestnut mixture until smooth.
Step 3
Pour ice cream base into the tub. Place storage lid on tub and freeze for 24 hours.
Step 4
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select ICE CREAM.
Step 6
Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the roughly crumbled meringue to the hole and process again using the MIX-IN program.
Step 7
Once processing is complete, remove ice cream from tub and serve immediately.
Place chestnut puree, sugar and salt in a bowl and add boiling water. Whisk until smooth.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 2 of 7
Whisk vanilla, rum, cream and milk into chestnut mixture until smooth.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 3 of 7
Pour ice cream base into the tub. Place storage lid on tub and freeze for 24 hours.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 4 of 7
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 5 of 7
Select ICE CREAM.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 6 of 7
Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the roughly crumbled meringue to the hole and process again using the MIX-IN program.
200g
unsweetened chestnut puree
100g
caster sugar
Pinch
of sea salt
80ml
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
80ml
double cream
80ml
whole milk
1
meringue nest (roughly 15g), for mix in
7oz
unsweetened chestnut puree
3oz
caster sugar
Pinch
of sea salt
2fl. oz
boiling water
1 tsp
vanilla bean paste
2 tsp
dark rum
2fl. oz
double cream
2fl. oz
whole milk
1
meringue nest (roughly 15g), for mix in
Step 7 of 7
Once processing is complete, remove ice cream from tub and serve immediately.
