Orange Nesselrode, Mom

Orange Nesselrode, Mom Recipe

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Megan Stewart


This is a custard like base, filled with fruit, frozen firm and well worth the time to make and freeze!


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  • 4
    egg yolks
  • 1 c
  • 2 c
    half and half
  • 8 3/4 oz
    chestnut puree
  • 3/4 c
    orange juice
  • 1/4 c
  • 1/4 c
  • 2 c
    orange sections, chilled and drained
  • 3/4 c
    whipped cream

How to Make Orange Nesselrode, Mom


  1. Beat eggs until thick, add half the sugar and beat until light and fluffy. Stir in half and half. Pour into heavy saucepan, cook over low heat, stirring constantly until thickened. Stir in chestnut and 1/4 c orange juice. Freeze in shallow 2 quart pan until mushy. In saucepan, combine remaining orange juice, sugar, currants and raisins. Boil until thick. Remove from heat, fold in fruit. Fold syrup and cream into frozen mixture. Turn into 4 cup mold and freeze until firm. Unmold onto a chilled plate.

Printable Recipe Card

About Orange Nesselrode, Mom

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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