Serve: 8

INGREDIENTS
Chocolate ice cream
6 egg yolks
170g semisweet chocolate, broken into small pieces
1/3 cup of sugar (70g)
Pinch of salt
1 1/4 cups of light cream (300cc)
1/2 cup of milk (125ml)
3/4 cup of heavy cream, whipped (175cc)

Chestnut filling
1/2kg sweetened chestnut puree
1 egg white
1 cup heavy cream (250cc.)

Decoration
1 egg white
1 tablespoon sugar
1 heavy cream (250cc)
2 tablespoons (icing, powdered) (30g)
2 teaspoons vanilla essence

PREPARATION
To prepare the chocolate ice cream, first beat the egg yolks with the sugar and a pinch of salt.
Beat until light and lemon-colored.

Scald the light cream and add it to the egg mixture, beating vigorously until well blended.
Pour the mixture into the top of a double boiles and cook over hot water for about 10 minutes.
Stirring until the mixture coats the back of the spoon. It is important not to boil.

Melt the chocolate in the milk and add it to the custard. Mix well, strain and cold.
When the chocolate custard is cold or at room temperature, fold in the whipped heavy cream.
Put the mixture into an English pudding mold and freeze until firm.

Chestnut filling.Puré chestnuts. With a small, sharp knife cut a cross on the flat side of each chestnut.
The longer the arms of the cross, the easier it wiell be to peel the chestnut.
Parboil the chestnuts for 10 minutes.
Take the pan off the heat. Lift out thr chestnuts a few at a time, leaving therest to soak
Remove pan from heat and remove with a slotted spoon some of the chestnuts.

Cut away the shell from each chestnut, and if the skin does not pull away with the shell, peel it off with a knife or your fingernails.
To soften the chestnuts. Place the peeled chestnuts in a saucepan and cover with milk. Add sugar to taste and flavored with vanilla essence.
Put the milk to a boil, then cover the pan and reduce heat.
Simmer until the milk has been absorbed about 45 minutes approximately.
Purée the chestnuts through a food mill.

Drying the purée. The chastnut purée should be smooth, but firm enough to hold together in a mass.
If the purée is runny, put it in a pan over low heat.
Add sugar to taste, and stir until the purée firms.
If it becomes dry and crumbly, stir in a little milk.

Put the chestnut purée into a bowl. If necessary, beat it with a spoon or spatula to eliminate lumpiness.
Beat the egg white until stiff but not dry.
Whip the heavy cream until it just leaves a trail on the surface when the beaters are lifted.

Fold the chestnut purée gently into the whipped cream until the mixture es no longer streaky.
Fold in the beaten egg white. Pour the chestnut mixture into the mold. Cover the mold with a lid or a sheet of foil.
Freeze until firm.

A while before the ice cream, remove from freezer and place on top of the refrigerator so it is not too hard.
To unmold, one method is to remove the lid or foil and invert the mold onto a serving dish.
Wrap a cloth that has been wrung out in boiling water for 30 seconds, when the cloth cools, redip it in hot water.
Redip it in hot water, wring it out again and wrap again.

If the icecream surface of the bombe melts slightly as you unmold it, smooth it over with a knife and return the icecream to the freezer for 15 minutes.
Just before serving, make a decortive crème Chantilly. Beat the egg white until stiff but not dry.
Whip the cream into stiff peaks, adding a little confectioners suggar and a few drops of vanilla essence to taste (the cream should be only faintly sweet).

Fold enough beaten egg white into the cream to lighten its texture without making ir flow.
Pipe the crème Chantilly decoratively over and around the icecream.