Makes about 5 cups – can be divided
28 ounces roasted, peeled chestnuts*
1 quart of whole milk
1 vanilla bean
Pinch of salt
1 cup sugar
Place the chestnuts in a large pot. Add the milk.
Cut the vanilla bean in half and split each half down one side. Scrape the tiny seeds from each half into the milk and chestnuts. Place the scraped vanilla pod into the pot as well.
Add a pinch of salt to the pot.
Bring the whole to a slow simmer and cook until the chestnuts are very tender, about 20 to 25 minutes.
Remove the vanilla bean pod and discard.
Remove the chestnuts with a slotted spoon. Reserve the flavored milk. Place the chestnuts in a food processor and process until smooth.
As you are processing, add the flavored milk back to the chestnuts a little at a time.
Seal in an airtight container and refrigerate until ready to use.
*You can use pre-roasted
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