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The celebratory, ice-cold chestnut puree dessert is often credited to the famous 19th-century culinary master the chef Carême, though he conceded the fact that the opulent creation actually was that of Monsieur Mony, cook for the diplomat Count Nesselrode. Traditionally, it was served with hot, boozy custard, but it's perfect by itself. It forms a fabulous Christmas centerpiece.

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

125g Zante currants, or raisins or even golden raisins
50g good-quality chopped candied peel, finely chopped
75ml maraschino liqueur, or another fortified wine of your choice (details below)
1 vanilla pod, cut open, or alternatively 1 tsp vanilla essence
600ml whipping cream
4 egg yolks
50g caster sugar
45g flaked almonds
125g pre-cooked peeled chestnuts, or unsweetened chestnut puree

1 About the Dried Fruit

Place the fruit and peel into a mixing bowl. The historic method is reported to have used a mix of currants and raisins (however other vine fruit, or any minced dried fruit you prefer, is suitable), in addition to candied citron peel, the peel of a specific type of citrus. This is found on the internet, as are many other candied peels that prove superior compared to those unpleasant chunks found in grocery stores.

2 Regarding the Alcohol

Add the chosen spirit: maraschino, a classic Italian sour cherry liqueur, is the historic option, but other recipes opt for triple sec, brandy and noyaux, an almond-tasting liqueur using apricot stones, or a blend of the cherry liqueur and dark rum. Madeira wine, sherry, port, among others, are certainly suitable, as well. Steep the fruit for several hours, or overnight.

3 Steep the Heavy Cream

An hour or so prior to starting, split the vanilla bean down its length and use a sharp knife to scrape out the seeds. Transfer these seeds and the empty pod to a small saucepan along with the whipping cream, bring slowly just to a gentle simmer, after which remove from the flame allowing it to flavor. (In case of using extract, stir in and use at once.)

4 Whisk the Sugar and Egg Yolks

Put the four yolks in a bowl that can withstand heat close to the stove (reserve and freeze the remaining whites to use in cocktails or meringues). Carefully warm up the infused cream until it returns to a simmer. Meanwhile, whisk the sugar into the egg yolk mixture (should you possess a notably sweet tooth, consider to raise the measure of sugar to 75g).

5 Incorporate the Hot Cream

Lift the vanilla pod from within the hot cream, then whisk the hot cream into the yolk and sugar mixture. Tip back into the saucepan, place it upon a medium-low flame and heat, mixing continuously, until the mixture is just thick enough so that a distinct line can be made in it on the reverse of a wooden spoon. Place the pan into a basin filled with cold water to cool.

6 Pulse the Cooked Chestnuts

Meanwhile, lightly cook the flaked almonds in a dry frying pan until they become golden brown. In the case of peeled chestnuts, process them in a food processor, or pound into a fine powder using a pestle.

Drain the fruit, mix the alcohol to the processed chestnuts and process once more till creamy puree (should the mixture be too thick, add a bit of the custard to help loosen). When using chestnut paste, simply mix with the liqueur.

7 Create the Ice-Cream

Put the boozy chestnut paste into a big basin, next bit by bit whisk with the vanilla custard until fully integrated. Churn in an ice cream churner till quite thick state. If you don't have a machine, transfer in a solid freezer-safe tub, place a cover on and place in the freezer for about 60 minutes, then use a hand mixer or a sturdy spatula to stir vigorously. Do this again about every 30 minutes until it is thickened and almost set.

8 Incorporate the Fruit and Nuts

After the frozen mixture is thick and semi-frozen, gently mix the soaked and drained fruit and toasted almonds into it till well distributed. Cover the inside of a two-pint bowl or bread tin with clingfilm and spoon the mixture inside (or use a lightly oiled specialty tin).

Compact the mixture and cover by folding the film across the top to enclose.

9 Chill Thoroughly, Then Serve</