Chestnut Ice Cream

Ingredients

• 0.8 cup brown sugar packed
• 1.5 cups honey divided peeled coarsely chopped
• 5 large egg yolk 
• 1 cup half and half 
• 3 cups milk 2% reduced-fat
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• kitchen thermometer
• cheesecloth

Directions

1. Combine milk and half-and-half in a heavy saucepan over medium heat; cook to 18
2. Remove from heat.
3. Combine sugar, salt, and yolks, stirring well. Carefully pour 1 cup hot milk mixture gradually into yolk mixture, stirring constantly. Return mixture to pan. Cook custard over medium heat until a thermometer registers 160, stirring constantly.
4. Combine custard and 1 cup chestnuts in a medium bowl; cover and chill 8 hours. Strain mixture through a cheesecloth-lined strainer, pressing firmly; discard solids.
5. Add vanilla.
6. Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours or until firm. Top ice cream with 1/2 cup chestnuts.