Chestnut Ice Cream

Ingredients

• three dozen chestnuts
• a pint of cream
• two sticks of vanilla
• half a pint of pineapple syrup
• 4oz. of green citron
• 6oz. of pineapple
• 6oz. of dried cherries
• 4oz. of stoned raisins
• two wineglassfuls of maraschino

Method

1. 1

   Blanch and peel chestnuts, then stew until tender.

2. 2

   Mix with egg yolks, cream, vanilla, syrup, and salt, and thicken over a slow fire.

3. 3

   Strain and mix with soaked fruit, then freeze.

4. 4

   When partially frozen, mix in whipped cream and freeze until set.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.

three dozen chestnuts, then stew them in water or syrup till tender enough to crush and pulp tlu’ough the sieve; put this pulj) into a pan with the yolks of eight eggs, a pint of cream, two sticks of vanilla (previously pounded), half a pint of pineapple syrup, and a very little salt ; stir this all over a slow fire till the custard is sufficiently thickened, when you strain it through a tammy into a basin. Now shred 4oz. of green citron, 6oz. of pineapple (previously simmered in some of the syrup), cut into dice, and put these into a basin witli 6oz. of dried cherries and 4oz. of stoned raisins ; pour over this fruit two wineglassfuls '' of maraschi

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