Recipe for Candied Chestnut Cream

Place the split vanilla pod in a saucepan with the milk and bring to a boil. Once it begins to simmer, remove from heat and let steep for about thirty minutes.

Whisk the egg yolks with the sugar until the mixture becomes pale.

Pour this mixture into the vanilla milk and heat over low flame while constantly stirring with a whisk. Wait for the mixture to thicken without boiling, until it coats the back of the spoon.

To finish, let the mixture cool and incorporate the chestnut cream, then let it rest for about thirty minutes in the refrigerator before churning in the ice cream maker.