orange nesselrode, mom
This is a custard like base, filled with fruit, frozen firm and well worth the time to make and freeze!
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prep time
cook time
method
Refrigerate/Freeze
yield
Ingredients
- 4 - egg yolks
- 1 cup sugar
- 2 cups half and half
- 8 3/4 ounces chestnut puree
- 3/4 cup orange juice
- 1/4 cup currants
- 1/4 cup raisins
- 2 cups orange sections, chilled and drained
- 3/4 cup whipped cream
How To Make orange nesselrode, mom
-
Step 1Beat 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.
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