METHOD

 

In a small-medium saucepan, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5-10 minutes. Remove saucepan from heat.

 

In a separate bowl, whisk the egg yolks. Continue whisking,

add a third of the hot cream into the yolks, then whisk the yolk mixture back into the saucepan with the remaining cream.

 

Return saucepan to medium-low heat. Add the seeds of one vanilla pod, 4 roughly cut chestnuts and nutmeg, stir through evenly. Gently cook until mixture is thick enough to coat the back of a spoon (about 170c degrees).

 

Strain mixture through a fine-mesh sieve into a separate bowl. Cool mixture to room temperature. Cover and chill at least

4 hours or overnight.

 

Finely slice remaining chestnuts, add to cooled cream.

 

Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve,

or store in freezer until needed.