Chestnut Ice Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g chestnuts (marroni)
- g sugar
- L milk
- vanilla
Instructions
- Boil and peel the chestnuts, then sieve the pulp.
- Simmer the pulp with milk and sugar, uncovered, 15 minutes.
- Flavor with vanilla sugar and freeze in the sorbettiera.