Marrons Glaces Ice Cream

Ingredients

• a three-pint melon-form
• vanilla ice-cream
• the biscuit preparation
• marrons glaces (candied chestnuts)
• half a pint of whipped cream a la vanille
• one gill of strawberry juice
• half a gill, or two ounces, of yellow chartreuse

Method

1. 1

   Break marrons glaces into pieces.

2. 2

   Arrange vanilla ice-cream in a melon-form, alternating layers with biscuit preparation and marrons glaces.

3. 3

   Cover tightly and freeze in a pail with ice and rock-salt for two hours.

4. 4

   Before serving, bathe the mold in warm water to unmold.

5. 5

   Serve with a sauce made by mixing whipped cream, strawberry juice, and yellow chartreuse.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 313. The excerpt below is the record exactly as published.

marrons glaces (candied chestnuts); break them into pieces onto a plate ; take a three-pint melon-form, arrange the vanilla ice-cream all around it, dividing it evenly, and filling up with alternate layers of the biscuit prep- aration and the marrons glaces ; cover the mold tightly, and place it in a pail with broken ice mixed with rock-salt at the bottom, also filling the pail with more ice and salt, then let freeze for fully two hours. Two minutes before serving, bathe the mold in warm water to remove the ice and salt that adhere, unmold, and send to the table immediately with a sauce-bowl full of the following sauce : add to half a pint of whipped cream a la vanille (No. 1254) one gill of strawberry juice, and half a gill, or two ounces, of yellow chartreuse

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