Spiced Chestnut Ice Cream

By Not Just A Pretty Plate

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Ingredients

450g sweetened chestnut puree (from jar or can)
4 tbsp dark rum
1 tsp ground cinnamon
600ml double cream
100g icing sugar

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Mix together the chestnut puree and rum.

Step 2

In a large bowl whip the cream to soft peaks, then sprinkle over the icing sugar and cinnamon. Stir well to combine.

Step 3

Pour the chestnut and rum mixture onto the cream and mix until all is smooth and combined.

Step 4

Spoon into ice cream tubs or tupperwares and cover with an airtight lid. Freeze for a minimum of 6 hours or ideally overnight, and serve on its own, or alongside a festive treat of your choice.