Ingredients Jump to Instructions ↓

  1. 3 cups heavy cream

  2. 1 vanilla bean, pod and seeds scraped

  3. 1 tablespoon cognac

  4. 3 tablespoons water

  5. 1/2 cup 2 tablespoons sugar

  6. 8 extra large egg yolks

  7. 2 tablespoons sugar

  8. 1/2 teaspoon kosher salt

  9. 1 cup chestnut puree

  10. 2 tablespoon barley malt syrup

  11. Coffee syrup:

  12. 2 1/2 cups strongly brewed coffee

  13. 4 cups sugar

  14. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Combine 3 cups of cream, 2 tablespoons of sugar and 1 vanilla bean in a pot and heat just to a simmer. Cover and steep for 30 minutes.

  2. Uncover and strain out vanilla bean pod.

  3. Chill over ice bath and then cover and chill in fridge 1-2 hours until really cold or overnight.

  4. In chilled bowl, whip to soft peaks and then slowly add 1 tablespoon of Cognac. Continue to whip to soft-med peaks, cover and reserve in fridge.

  5. Combine 3 tablespoons water and the larger amount of sugar (1/2 cup + 2 tablespoons) in small non-reactive saucepan. Clip candy thermometer onto side and place pan over high heat.

  6. When sugar is dissolved and boiling, place yolks in mixer with other amount of sugar (2 tablespoons) and whip on med to incorporate sugar. Turn mixer up to med-high until the yolks are pale and fluffy. Keep mixer running and turn down if yolks are ready before syrup.

  7. When syrup reaches 248F, immediately remove from heat and in a steady stream, pour onto yolks, trying not to touch whisk or sides of bowl. Add in salt.

  8. Mix on med-high speed until yolks have tripled in volume and are cooled to room temperature, about 10-15 minutes.

  9. In large bowl, mix chestnut puree and barley malt syrup together until smooth. Scrape 1/3 of yolk mixture in and fold to lighten and then add the rest of the yolks and fold gently until uniform.

  10. . Fold in 1/3 of the reserved whipped cream to lighten mixture and then fold in the rest of cream very gently.

  11. . Scoop about 2 oz. of chestnut custard into glass. Drizzle about 1 tablespoon of coffee syrup over it and then follow with another scoop of custard.

  12. . Cover with plastic wrap and freeze glasses for 4 hours or overnight until completely frozen.

  13. . Pull custards from freezer and place in the refrigerator 30-40 minutes before serving. Remove plastic wrap and top each glass with a spoonful of coffee syrup, softly whipped cream, and marron glace (available at specialty food shops) and serve immediately.

  14. Coffee syrup:

  15. Combine 1/2 cup of water and 4 cups of sugar in a heavy bottom pot. Cover and bring to a boil letting steam was down sides of pot to prevent sugar crystallization. When honey reaches a dark amber color turn off heat and add 1/2 cup of coffee very carefully as caramel will splatter. If the caramel seems very thin, bring back to a boil and simmer to further reduce for 5-8 minutes.

  16. . Let cool completely before using. This syrup can be made in advance and stored in the refrigerator before using


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