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Classic
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page 242
chestnuts into a stone mortar and pound them to pieces. Put a quart sweet cream
on the stove and boil it. Beat 12 yolks and pour the boiling cream over them.
Place it on the fire, stir and let it thicken. Now pour it up and let it become
cold. Then this part and the chestnut pulp are to be mixed by taking 1 spoonful
at a time of each, as long as it lasts. Half a gallon sweet cream, cooled on
ice, must be beaten into a firm froth and added to the other parts; it is now
ready to be frozen as directed. When the cream is well frozen, you may add any
kind of preserve that does not contain salt.
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