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This festive, ice-cold chestnut-based pudding frequently attributed to the famous 1800s chef Antonin Carême, who admitted the fact that the luxurious invention was that of Chef Mony, chef to the diplomat Count Nesselrode. Originally, it was accompanied by a warm, alcoholic custard, but it's sufficient by itself. This creates a wonderful Yuletide centerpiece.

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

125g currants, or alternatively dried grapes or sultanas
50g good-quality candied citrus peel, minced
75ml maraschino, or other sweet alcohol you like (as noted later)
1 vanilla pod, cut open, or 1 tsp vanilla extract
600ml heavy cream
4 egg yolks
50g superfine sugar
45g almond flakes
125g vacuum-packed chestnuts, or unsweetened chestnut puree

1 Regarding the Dried Fruits

Transfer the fruit and peel into a mixing bowl. The historic formula called for used currants and raisins (although different dried fruits, or indeed any diced dried fruit you like, will work), in addition to candied citron, the peel of a particular citrus fruit. This is available online, similar to many other candied citrus peels that prove superior than the typical tough, oily pieces found in grocery stores.

2 Regarding the Spirit

Mix in the liqueur: maraschino liqueur, a traditional Italian cherry-flavored liqueur, was the traditional selection, but alternate versions employ an orange triple sec, brandy and noyau, an almond-flavoured spirit using apricot stones, or a mix of maraschino combined with full-bodied rum. Madeira, sherry, port, and so on, would also be fine, also. Marinate the dried fruit mixture for a couple of hours, or overnight.

3 Infuse the Cream

An hour or so ahead of time, split the vanilla bean down its length and employ the tip of a knife to extract the tiny seeds. Place these along with the scraped pod to a small pan containing the cream, warm slowly just to a gentle simmer, and then remove from the heat and leave to flavor. (In case of using vanilla extract, add it and use at once.)

4 Whisk the Sugar and Yolks

Place the four yolks within a mixing bowl near the hob (reserve and freeze the egg whites to use in cocktails or pavlovas). Carefully warm up the infused cream until it returns to a near-boil. At the same time, beat the caster sugar into the yolks (should you possess a strong sweet tooth, you might want to increase the amount of caster sugar slightly).

5 Add the Hot Cream

Lift the vanilla bean pod from the hot cream, next vigorously whisk the hot cream into the bowl with the beaten yolks. Transfer back into the saucepan, put it over a medium-low flame and stir, mixing continuously, till the custard is just thick enough that a clear line can be made across it on the back of the spoon. Place the pan into a basin of cold water for cooling.

6 Pulse the Chestnuts

In the meantime, brown the almonds in a dry frying pan until lightly toasted. If using whole chestnuts, pulse them in a blender, or crush to a crumb with a mortar and pestle.

Strain off the fruit, mix the alcohol with the processed chestnuts and process once more until it forms a uniform puree (if necessary, add a little of the egg mixture to thin it out). When using pre-made chestnut puree, simply mix in the alcohol.

7 Create the Ice-Cream

Spoon the boozy chestnut paste within a large bowl, then gradually whisk into it the cooled custard until thoroughly mixed. Process in an ice-cream maker till fairly thick texture. If you don't have a machine, spoon in a solid container suitable for freezing, place a cover on and freeze for one hour, then use electric beaters or a wooden spoon to beat. Carry out this step roughly every half an hour until it is creamy and partially frozen.

8 Incorporate the Fruit and Toasted Almonds

Once the base has thickened and is partially frozen, fold the drained fruit and nuts into it so that they are evenly dispersed. Cover the inside of a two-pint mould or bread tin with film wrap then spoon the ice-cream inside (or use a lightly oiled specialty tin).

Compact the mixture and fold the clingfilm over the top to enclose.

9 Chill Thoroughly, and Serve</