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The festive, frozen chestnut-based sweet treat is often credited to the great 19th-century culinary master Antonin Carême, who acknowledged that the decadent dish originated as from Chef Mony, chef for the Russian diplomat Nesselrode. It was served with a hot, spirit-laced sauce, though it's just enough as it is. It makes a fabulous Yuletide centerpiece.

Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6

125g currants, or alternatively dried grapes or even sultanas
50g fine chopped candied peel, diced small
75ml maraschino, or other fortified wine you prefer (as noted later)
1 vanilla pod, halved lengthwise, or 1 tsp pure vanilla extract
600ml heavy cream
4 egg yolks
50g fine sugar
45g almond flakes
125g pre-cooked peeled chestnuts, or plain chestnut puree

1 Regarding the Dried Fruit

Transfer the fruit and candied peel in a bowl. Mony's recipe reportedly included featured currants along with raisins (although other dried grapes, or even any other minced dried fruit you like, is suitable), in addition to citron peel, the peel of a specific type of citrus. Citron is found on the internet, just like many other candied citrus peels which are much better to the typical tough, oily pieces sold in supermarkets.

2 Regarding the Spirit

Pour in the alcohol: maraschino, an Italian cherry-flavored liqueur, is the historic option, however other recipes opt for an orange triple sec, cognac and noyaux, an almond-tasting liqueur derived from apricot pits, or a mix of the cherry liqueur and full-bodied rum. Madeira, sherry, port, and so on, would also be fine, as well. Soak the fruit for several hours, or leave overnight.

3 Infuse the Cream

Roughly sixty minutes before you begin, cut the vanilla bean along its side and employ a knife's edge to extract the vanilla caviar. Transfer these seeds and the empty pod into a small saucepan with the whipping cream, warm gently to the point of a simmer, and then switch off the heat and leave to infuse. (In case of using vanilla extract, add it using it immediately.)

4 Beat the Caster Sugar and Egg Yolks

Place the egg yolks in a mixing bowl close to the stove (freeze the remaining whites for making drinks or meringues). Gently heat again the cream until it returns to a simmer. In the meantime, beat the caster sugar with the yolks (for those with a strong sweet tooth, consider to increase the measure of caster sugar to seventy-five grams).

5 Add the Warm Cream

Lift the vanilla bean pod out of the cream, then vigorously whisk the simmering liquid with the beaten yolks. Transfer back to the saucepan, place it on a medium-low flame and heat, whisking all the while, till the mixture reaches a coating consistency where a distinct line can be drawn in it on the reverse of the spoon. Put the saucepan into a basin filled with cold water to cool down.

6 Process the Cooked Chestnuts

Meanwhile, lightly cook the almonds over dry heat until golden. In the case of peeled chestnuts, pulse them using a food processor, or crush into a fine powder using a pestle.

Strain off the fruit, pour the reserved soaking alcohol with the blitzed chestnuts and whizz again until uniform paste (if need be, mix in a bit of the cooled custard to thin it out). For those using pre-made chestnut puree, simply mix with the spirit.

7 Create the Ice-Cream

Transfer the boozy chestnut paste within a sizeable mixing bowl, and then gradually whisk with the vanilla custard until the mixture is fully integrated. Churn using an ice cream machine until semi-solid consistency. If you don't have a machine, pour into a solid container suitable for freezing, seal with a lid and place in the freezer for one hour, after which employ an electric whisk or a sturdy spatula to beat. Carry out this step approximately every 30 minutes until it is thickened and almost set.

8 Gently Mix in the Drained Fruit and Nuts

When the frozen mixture has thickened and is partially frozen, fold the fruit and almonds into it so that they are evenly dispersed. Prepare a 1.1-litre mould or baking tin with plastic wrap then spoon the pudding base into it (you may also use a buttered specialty tin).

Pack solid then fold over the clingfilm over the surface to cover.

9 Chill Thoroughly, Then Serve</