Chestnut Ice Cream

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 cups chestnuts, cooked in milk and riced
  • A little vanilla
  • pints cream
  • 3 cups sugar and cups water, cooked to a syrup
  • 6 yolks
  • ½ lb. candied fruit, cut fine


Add chestnuts to syrup and when boiling, add gradually to six well beaten yolks, stirring well. Remove from stove, stir until cold, and add cream, and candied fruit, cut fine, dipped in maraschino. Freeze.