Chestnut Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 99. The excerpt below is the record exactly as published.
CHESTNUT ICE CREAM. MARRON GLACE. Use the French preserved marrons; or, take one pound of blanched and peeled chestnuts. Boil or steam till soft, and pound in the mortar to a smooth paste. Let this paste infuse in one gallon of French cream, and cool; or, add the paste to the cream before heating; flavor
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