Ice Cream with Roasted or Boiled Chestnuts

With Roasted Chestnuts.—Split the chestnuts on their sides, roast and skin; put them with a pound of sugar into a copper pan, adding three gills of water; cook the sugar to three hundred and thirty-eight degrees Fahrenheit, or a little above the "crack;" pour it on a marble and as soon as cold pound with a small quantity of cream; place it in a tinned basin with fifteen egg-yolks, a quart of cream and the quarter of a vanilla bean. Set the basin on a slow fire to cook the mixture without boiling and as soon as it covers the spoon remove from the fire, cool, strain and freeze.

With Boiled Chestnuts.—Suppress the hard outer shell and red inside skin from a pound of chestnuts; boil them in milk with a little vanilla, and when tender rub through a sieve. Pour this puree into a vessel and dilute with a gill of vanilla cream No. 1 (No. 3458); strain, cool and freeze, working it vigorously, and when smooth and firm mix in half as much very firm and slightly sweetened whipped cream and half a gill of maraschino.