Home › The Waldorf Kitchen › Chestnut Ice-Cream

Chestnut Ice-Cream

Into a saucepan with twelve ounces of sugar put six ounces of chestnut flour, one stick of chopped vanilla, one and one-half pints of cream and the yolks of eight eggs. Beat all well together, and stir it over the fire until thick; then strain, pass it through a coarse hair-sieve, freeze it, add one-half pint of whipped cream, set it in a mould and pack in ice and salt; unmould just when serving.