*Chestnut Cream Ice
6 ozs. chestnuts
10 ozs. powdered sugar
1¹⁄₂ pints cream
Yolks of 8 eggs
1 dessert-spoon vanilla
¹⁄₂ pint whipped cream
Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.