Chestnut Ice-cream

Ingredients

• quarter pound pulp
• two tablespoons sugar
• four tablespoons cream
• three pints cream
• three teacups sugar
• twelve eggs
• pint cream
• juice of one orange

Method

1. 1

   Boil, and to a quarter pound pulp add two tablespoons sugar, and four of cream, rub to a smooth paste and add it to three pints cream, three teacups sugar and twelve eggs; cook, strain, cool, freeze, and add, just before packing, a pint cream, whipped, and juice of one orange.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 295. The excerpt below is the record exactly as published.

four tablespoons each sugar and cream reserved from the above quantities, naif pound shelled almonds and a few drops rose water. Add when half frozen one quart cream, whipped, teaspoon almond extract and half vanilla. For Almond Caramel, put the blanched almonds in oven, roast quicklv to a yellow brown and then prepare and add as above, adding half teaspoon caramel in place of almond extract. For Pistachio Ice-cream make as above, using pistachio nuts instead of almonds, with a heaping teaspoon Spinach Coloring to give a fine color. If wished with e^gs, use eggs and more sugar in proportion as given in general directions. Some use only two ounces shelled nuts to each quart cream. Any Nut Ice-cream can be made in same way except that walnuts and hickory nuts are not blanched. Arrowroot Ice-cream. — Boil two quarts milk, add half pint arrow- root mixed smooth with pait of the milk and two pounds sugar; when cold add two quarts cream, whites of six eggs, tablespoon any flavoring and freeze. Boston Ice-cream. — ^Make a boiled custard of three pints cream three teacups sugar and yolks often eggs ; strain, cool, freeze and add teacup crumbs of steamed brown bread, prepared by drying, grating and siftine, pint cream, whipped, and well-irothed whites, and pacK Es directea. This can be made without eggs, and also by cooking part of crumbs with custard, giving rather more body to cream. Buttermilk Ice-cream. — Strain buttermilk through athin cloth, so as to remove all lumps and particles of butter, add sugar until V0ry sweet and flavor witn vanilla. Freeze as directed. ICES AND ICE-CREAM. . 853 Caramel Ice-cream. — One and a half pounds brown sugar, three quarts cream, one pint boiling milk. Put su^ar in an iron fiying-pan on fire and stir until it is a liquid, stir it in the milk, strain, and when cool add to cream. Whipping all or part of the cream makes it more delicious. Or to any of the cooked founda- tions or preparations add only half the sugar to the milk or cream and make a caramel as above with the rest, add to boiled inixture, strain, cool and freeze. The flavor may be varied by browning the sugar more or less* Chestnut Ice-cream. — The native 'chestnut may be used, but is not as fine as the Italian variety. Boil, and to a quarter pound pulp add two tablespoons sugar, and four of cream, rub to a. smooth paste and add it to three pints cream, three teacups sugar and twelve eggs ; cook, strain, cool, freeze, and add, just before packing, a pint cream, whipped, and juice of one orange

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