Step 1

In a medium saucepan, over medium heat whisk together the milk with the sugar.

Step 2

Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.

Step 3

Simmer on low heat for about 20 minutes or until there are  ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching.

Step 4

Remove the vanilla pod and discard.

Step 5

Transfer the chestnuts, without the liquid, to a food processor and puree until smooth. If necessary, stop and scrape down the sides. Add some of the liquid until the desired consistency is achieved.

Step 6

Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.