Combine the full fat milk, double cream, vanilla pod, seeds and nutmeg and bring almost to the boil in a large pan. Once almost boiling remove from the heat and allow to cool for 20 minutes, this will also give the vanilla pod time to infuse in the cream.
Combine your egg yolks with the caster sugar, beating until they lighten. Once you’ve allowed the cream to cool remove the vanilla pod and gradually add to the milk and sugar gently whisking while combining to create a custard.
Pour the combined mixture back into a large pan and warm over a medium heat stirring the whole time to avoid it sticking or lumps forming. The custard is ready once it begins to thicken (this should take around 4-5 minutes). It will leave a light glaze on the back of your spatula when it’s ready. If any lumps do form, pass through a sieve although this shouldn’t be necessary. To help it cool and prevent the custard from overcooking pour it into a bowl and place the bowl in iced water. Once cooled place in the fridge for at least a couple of hours before you churn in your ice cream maker.
Strain the chestnuts but keep the liquid and add to a blender, blitz and slowly add in the liquid until you have the consistency you’re after.
To turn your ice-cream into chestnut ice-cream simply add 3-4 tablespoons of chestnut puree to the ice cream five minutes prior to removing from the ice cream machine. You can also add several tablespoons of dulce du leche for an extra sweet indulgent option.