Chestnut ice cream

Preparation

Thaw the chestnut purée. Beat the egg yolks with the sugar and vanilla sugar until pale. Gradually add the milk, then place the mixture over a double boiler and stir constantly until thickened. Remove from the heat and continue stirring until cooled, then fold in the chestnut purée brought to room temperature. Whip the cream and gently fold it into the chestnut cream. Spoon the mixture into a mold rinsed with cold water, cover, and place in the freezer for at least half a day. For a softer texture, stir a few times during freezing. When serving, scoop the chestnut ice cream into bowls and drizzle with chocolate sauce.