Chestnut Ice Cream

500 ml (2 cups) heavy cream
250 ml (1 cup) full cream milk
250 g (2 ¼ cups) canned chestnut purée
1½ tsp vanilla extract
¼ tsp salt
4 large egg yolks
100 g (3½ oz) sugar

1.In a heavy-bottom saucepan, place milk and cream. Bring to a boil. Reduce heat and mix in chestnut purée, whisking until purée is well incorporated. Remove from heat, whisk in vanilla and salt. Cover pan and set aside 30 minutes.
2.In a bowl, whisk egg yolks and sugar until pale and thick, about 5 minutes. In a slow, steady stream, add creamy chestnut mixture, whisking constantly. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until preparation has thickened. Pour preparation through a fine-mesh sieve into a metal bowl, pushing chestnut cream through sieve.
3.Place bowl over a larger bowl filled with ice cubes and cold water, whisking mixture to cool rapidly. Cover with plastic wrap and refrigerate for 3 hours (or up to 24 hours).
4.Pour chestnut preparation into an ice cream maker and follow manufacturer directions. Serve immmediately or freeze up to 3 days.