Desserts, Vegetarian
Mont Blanc Ice Cream
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Ice Cream Maker NC300
- Prep Time: 5 mins
- Freeze Time: 24 hours
- Total time: 24h 5 mins
- Skill Easy
- Serves 4 people
Mont Blanc Ice Cream
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk, Dairy, Nuts
Ingredients
- 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
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
Place chestnut puree, sugar and salt in a bowl and add boiling water. Whisk until smooth.
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Step 2
Whisk vanilla, rum, cream and milk into chestnut mixture until smooth.
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Step 3
Pour ice cream base into the tub. Place storage lid on tub and freeze for 24 hours.
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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.
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Step 5
Select ICE CREAM.
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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.
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Step 7
Once processing is complete, remove ice cream from tub and serve immediately.
