1 quart vanilla ice cream 1 teaspoon granulated gelatine 1/2 cup sugar 11/2 cups prepared French chestnuts 1/4 cup water 1 pint cream
Whites two eggs 1/2 tablespoon vanilla
Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.