Chestnut Cream Ice

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

6 ozs. chestnuts ↝ Chestnuts [Nuts and seeds]
10 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
1¹⁄₂ pints cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
Yolks of 8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 dessert-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
¹⁄₂ pint whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Boil, peel and rub some chestnuts through a fine sieve, measuring after they have been sifted.
Beat all well together for ten minutes.
Stir over the fire in a double boiler till thick.
Strain through a coarse hair sieve.
Add another 1/2 pint rich whipped cream.
Freeze in a mould.

Original Text

*Chestnut Cream Ice

6 ozs. chestnuts 10 ozs. powdered sugar 1¹⁄₂ pints cream Yolks of 8 eggs 1 dessert-spoon vanilla ¹⁄₂ pint whipped cream

Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.

Notes

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