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Rochester Ice Cream

Candied chestnuts (or those preserved in vanilla will do as well, as the flavoring in the ice cream is vanilla). Mince one ounce and a half of the chestnuts to the beaten yolks of four eggs, Place and two ounces of powdered sugar; flavor with vanilla. basin containing mixture on the stove, keeping it near the back where it will not cook too fast. Whisk it well for seven or eight minutes, remove basin and set it in pan of crushed ice and beat it until it is cold, so as to insure smoothness. Fold in two gills of cream whipped to a stiff froth, and fill paper cases with the mixture. Place them carefully into ice cream freezer, and freeze for about two hours.

— Mrs. Frederic E. Craigie