Chestnut ice-cream

Sorbet & ice-cream recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Chestnut ice-cream


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 1000 g
    • Milk - 1036 g
    • Single cream 35 % - 320 g
    • Caster sugar - 150 g
    • Glucose powder - 100 g
    • skim milk (powder) - 100 g
    • Stabilisater for ice-cream - 10 g

    Heat the milk, the cream then add the sugar mixture + atomised glucose + powdered milk and stabiliser.

    Cook at 85°C. Once this mixture has cooled, leave to mature for at least 6 hours. Add the chestnut puree previously cooled to 4°C. Blend and churn in a sorbet machine.

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