Glace à la Crème de Marron

IMG_9909 (400x311)With the celebration of the French National Day “Bastille Day” around the corner, I reflected on some of the traditional French food products, apart from cheese, which have evolved over centuries. One of them that I am often asked to explain to my South African clients is Crème de Marron. The Marronier (chestnut tree) has flourished in France for centuries and the chestnut provides highly nutritious food in the form of flour for bread, sweetened pastes (Crème) for deserts and unsweetened purees for a variety of dishes. The nut has a unique, subtle flavour. In a typical French winter scene you will often see passers-by eating hot chestnuts that have been toasted over street braziers. In this week’s recipe I have made an easy vanilla ice cream with Crème de Marron which gives a marble effect to the ice cream. I recommend serving this ice cream with a glass of brut sparkling Chenin wine from Vouvray in the Loire region.


An ice cream mixer is required for this recipe

  • 250ml full cream milk
  • 70g Sugar
  • 2 eggs
  • 450g cream
  • 1 teaspoon vanilla essence
  • 1 tablespoon Mauritian spiced rum
  • 3 tubes of Clement Faugier Crème de Marron from the French Market shop

Pairing suggestion – a bottle of Brut Chenin Vouvray from the French Market in Cape Town


  • Place ice cream mixer bowl in freezer for 24 hours ahead of use.

Prepare the Crème anglaise (custard mixture) 12 hours befor making the ice cream

  • Heat the milk gently in a heavy based saucepan, do not allow to boil
  • In a mixing bowl whisk together the eggs and sugar
  • Slowly pour the warm milk into the beaten egg mixture stirring continuously until all mixed together.
  • Retun mixture to the saucepan and continue heating and stirring until it starts to thicken like a light custard, do not allow mixture to bubble or it will separate
  • Remove from heat and allow to cool
  • Once cool add in the vanilla essence and rum and mix together well
  • Add in the cream and beat together.
  • Place in fridge for 12 hours to chill well.
  • Start ice cream mixer and ladle in the prepared mixture
  • Once the ice cream is nearly frozen squeeze in 2 tubes the Crème de marrons and mix for a short while so that the paste is still visible. This way you obtain a marbled effect once frozen.
  • Line a rectangular mold with cling wrap , this makes it easier to remove ice cream from mold
  • Spoon the icecream mixture into the mold, cover with another piece of cling wrap then place in freezer until required.
  • Slice the ice cream in thick slices and serve flat on a plate. Dust the edges of the plate with chocolate powder or icing sugar.
  • Using the third tube squeeze some of the Crème de Marron on top of each slice of ice cream.

Serve with a glass of chilled Brut Vouvray a dry sparkling chenin wine from the Loire region.

Bon Appétit!

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