Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Nesselrode Pudding
  Noisette Bomb Pistachio Fruit Ice Cream  
CONTENTS · BIBLIOGRAPHIC RECORD

Nesselrode Pudding

3 cups milk
1/2 teaspoon salt
11/2 cups sugar
1 pint thin cream
Yolks 5 eggs
1/4 cup pineapple syrup
11/2 cups French Marrons

Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons forced through a purée strainer; then freeze. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.


CONTENTS · BIBLIOGRAPHIC RECORD
  Noisette Bomb Pistachio Fruit Ice Cream  
 
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