Chestnut Ice Cream
You don't often find chestnut ice cream in the freezer case in your local supermarket - at least, not in this country. This unusual take on America's most popular confection is a delicious departure from the ordinary. And, yes, it really DOES taste like chestnuts.
Bring the cream and milk to a boil in a saucepan and reduce heat. In a separate bowl, beat the egg yolks with the sugar until creamy.
Pour a cup or so of the heated cream and milk mixture slowly into the beaten eggs while whisking to temper. Pour the egg mixture back into the remaining heated cream, whisking continually.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Pour through a fine strainer into a large bowl and allow to cool. Add the chestnut puree and chopped marrons glacés, beating well until completely blended. Flavor to taste with the rum.
Chill in the refrigerator for 1-2 hours. Freeze in an ice cream maker according to the manufacturer's directions.
Put in the freezer until completely frozen and ready to serve.