Apple-Chestnut Ice Cream
I make four quarts at a time and freeze half for later use. However, I do feel the flavor is fresher the first day.
3 cups applesauce
7 cups the heaviest cream
Freshly grated nutmeg
1/2 cup rum
1 1/2 10-ounce jars chestnut pieces in vanilla syrup, drained
1 cup cooked apple slices, if desired
Combine applesauce, a pinch of salt, cream, nutmeg, and rum. Chill the mixture. Put into a 4-quart ice cream freezer can and churn until mixture becomes ice cream, following freezer directions. Remove dasher and fold in chopped chestnuts and apple slices. Keep in freezer until ready to serve.
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