Frozen Chocolate Chestnut Ice Cream Loaf

Ingredients

• 6 large egg yolks
• 1/3 cup granulated sugar
• Pinch of salt
• 1 1/4 cups heavy cream
• 1/2 cup whole milk
• 6 oz semisweet chocolate, chopped
• 3/4 cup cold heavy cream, whipped to medium peaks
• 17 oz sweetened chestnut spread or purée (two 8 1/2-oz cans)
• 1 cup cold heavy cream, whipped to medium peaks, for the chestnut layer
• For topping: 1 cup heavy cream, 2 tbsp powdered sugar, 2 tsp vanilla extract

Instructions

1. Line a 9 x 5-inch loaf pan with plastic wrap, letting the ends hang over the sides.
2. Whisk the egg yolks, sugar, and salt in a heatproof bowl until pale, about 2 minutes.
3. Heat the 1 1/4 cups cream in a saucepan until steaming but not boiling. Pour it slowly into the yolks while whisking so they do not scramble.
4. Set the bowl over a pan of barely simmering water. Stir constantly for about 10 minutes, until the custard coats the back of a spoon and reads 170°F on an instant-read thermometer. Do not let it boil.
5. Warm the milk, add the chopped chocolate, and stir until smooth. Whisk this into the custard, then strain through a fine sieve into a clean bowl. Cool completely, about 1 hour, stirring now and then.
6. Fold the 3/4 cup whipped cream into the cooled chocolate custard in two additions.
7. Pour into the loaf pan, cover, and freeze until firm, 4 to 5 hours.
8. Beat the chestnut spread with a spatula until smooth, then fold in the 1 cup whipped cream in three parts, keeping it airy.
9. Spread the chestnut cream over the frozen layer, smooth the top, cover, and freeze at least 6 more hours or overnight.
10. To unmold, pull on the plastic wrap to lift the loaf out, or set the pan briefly in the refrigerator for 10 minutes if it sticks.
11. Whip the topping cream with the powdered sugar and vanilla until thick. Slice the loaf with a knife dipped in hot water, and serve with whipped cream piped around each slice.