Chestnut Ice-cream

Ingredients

• two quarts of cream
• a cupful and a half of sugar
• the juice and rind of an orange
• a cupful of water
• a gill of wine
• thirty French chestnuts

Method

1. 1

   Shell and blanch the chestnuts, cover them with boiling water, and cook for half an hour.

2. 2

   Drain off the water, pound the chestnuts in a mortar, and then rub them through a puree-sieve.

3. 3

   Put the sugar, grated orange rind, and water in a stew-pan, and place on the fire.

4. 4

   Boil for twenty minutes; add the chestnut puree, and cook for five minutes longer.

5. 5

   Take from the fire, and add the orange juice and wine.

6. 6

   When cold, add the cream, and freeze.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 357. The excerpt below is the record exactly as published.

Chestnut Ice-cream. Use two quarts of cream, a cupful and a half of sugar, the juice and rind of an orange, a cupful of water, a gill of wine, thirty French chestnuts

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