- 225g chestnut puree
- 20ml single cream
- 250ml whipping cream
- 50g castor sugar
Chestnut icecream
Ingredients
Method
Mix the chestnut purée and single cream to loosen the paste
Whip the sugar and whipping cream together until thick but not stiff
Fold both mixtures together and churn as usual
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
