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orange nesselrode, mom

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

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

method Refrigerate/Freeze

Ingredients For orange nesselrode, mom

  • 4
    egg yolks
  • 1 c
    sugar
  • 2 c
    half and half
  • 8 3/4 oz
    chestnut puree
  • 3/4 c
    orange juice
  • 1/4 c
    currants
  • 1/4 c
    raisins
  • 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.
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