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The festive, ice-cold chestnut puree dessert has its origins with the great 19th-century cook Antonin Carême, though he acknowledged the fact that this opulent dish originated as from Monsieur Mony, chef to the Russian diplomat Count Nesselrode. Originally, it was served with a hot, spirit-laced sauce, though it's just enough by itself. It forms an excellent holiday centrepiece.

Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6

125g currants, or alternatively raisins or even golden raisins
50g fine candied peel, minced
75ml maraschino liqueur, or another sweet alcohol you prefer (see step 2)
1 vanilla pod, halved lengthwise, or 1 tsp vanilla extract
600ml heavy cream
4 yolks
50g fine sugar
45g almond flakes
125g vacuum-packed chestnuts, or chestnut paste

1 A Note on the Dried Fruits

Transfer the fruit and peel in a bowl. The historic method reportedly included contained currants along with raisins (however other dried grapes, or indeed any other chopped dried fruit you prefer, will work), as well as candied citron peel, the skin of a specific type of citrus. Specialty peel is available online, just like other candied peels that prove much better to those unpleasant chunks found in shops.

2 About the Alcohol

Pour in the alcohol: maraschino, an Italian cherry spirit, is the original choice, however variations use orange liqueur, brandy with noyaux, an almond-tasting spirit using apricot pits, or a combination of the cherry liqueur with dark rum. Madeira, sherry, port wine, etc, would also be fine, too. Soak the fruit for a few hours, or overnight.

3 Steep the Heavy Cream

An hour or so before you begin, split the vanilla bean along its side and use a knife's edge to extract the vanilla caviar. Transfer these seeds and the empty pod to a small saucepan along with the cream, warm over low heat until it reaches a simmer, and then turn off the heat and let it to infuse. (If using extract, stir in using it right away.)

4 Whisk the Sugar and Yolks

Place the egg yolks within a mixing bowl near the hob (set aside and freeze the egg whites for drinks or baked goods). Gently reheat the cream to reach a gentle simmer. In the meantime, beat the sugar with the yolks (for those with a preference for sweeter desserts, consider to increase the amount of sugar slightly).

5 Pour in the Hot Cream

Take out the vanilla pod from the cream, then whisk the simmering liquid into the beaten yolks. Pour into the pot, place it on a low heat and stir, mixing continuously, till the custard has thickened sufficiently so that a distinct line can be made on it on the back of the spoon. Set the saucepan in a sink of cold water to cool down.

6 Pulse the Chestnuts

At this stage, toast the flaked almonds in a dry frying pan until golden brown. If using whole cooked chestnuts, process them in a blender, or pound to a crumb using a pestle.

Strain off the soaked fruit, add the reserved soaking alcohol with the processed chestnuts and whizz again until it forms a creamy puree (if need be, incorporate a bit of the egg mixture to thin it out). When using pre-made chestnut puree, gently fold with the alcohol.

7 Create the Frozen Base

Spoon the creamy chestnut puree within a big basin, then slowly incorporate into it the cooled custard until the mixture is thoroughly mixed. Process in an ice cream churner until semi-solid state. If you don't have a machine, transfer in a robust freezer-safe tub, cover and freeze for about 60 minutes, after which use a hand mixer or a spoon to beat. Carry out this step about every half an hour till creamy and partially frozen.

8 Gently Mix in the Drained Fruit and Nuts

When the base is thick and semi-frozen, carefully stir the drained fruit and nuts through it until well distributed. Prepare an approximately two-pint bowl or baking tin with plastic wrap then spoon the ice-cream into the mould (alternatively, use a buttered fancy mould).

Pack solid and fold the film across the top to seal.

9 Chill Thoroughly, and Serve</