Chestnut Cream Ice

Ingredients

• 6 ozs. chestnuts
• 10 ozs. powdered sugar
• 1 1 pints cream
• Yolks of 8 eggs
• 4 dessert-spoon vanilla
• | pint whipped cream

Method

1. 1

   Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted.

2. 2

   Beat all well together for ten minutes.

3. 3

   Stir over the fire in a double boiler till thick.

4. 4

   Strain through a coarse hair sieve.

5. 5

   Add another 0.5 pint rich whipped cream.

6. 6

   Freeze in a mould.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 33. The excerpt below is the record exactly as published.

Chestnut Cream Ice Coffee Cream Ice . Fruit Cream Ice Strawberry Cream Ice Tutti Frutti PAGE 146 146 147 147 148 148 148 149 149 K 145 "Cream Ice — I 1 quart cream 1 cup powdered sugar 1 table-spoon vanilla Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer. Cream Ice — II (Frozen Custard) 1 quart milk 6 yolks if cups powdered sugar 1 2 pints thick cream 1-2 table-spoons vanilla Make a custard (sec p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze. The custard can be made with cream instead of milk. To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added. 14(1 Pastry Book Brown Bread Cream Ice 1 quart cream 1 tea-cup brown bread-crumbs ^ lb. sugar Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze. "Caramel Cream Ice 8 ozs. powdered sugar 6 yolks of eggs 1 pint milk 1 pint cream I dessert-spoon vanilla Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream. 147 The Pudding and 'Chestnut Cream Ice 6 ozs. chestnuts 10 ozs. powdered sugar 1 1 pints cream Yolks of 8 eggs 4 dessert-spoon vanilla | pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.