Make a rich custard as for Delmonico Ice-Cream, and when more than half-frozen add half a pound of marrons glaces cut into dice, taking out the paddle from the centre of the freezer, and thrusting, with a long-handled spoon, the marrons down into the centre of the custard. Replace the top of the freezer, turn it a dozen times to settle the contents, pack down with fine ice and rock-salt, and leave it for two hours at least.

Turn out the frozen pudding and heap whipped cream about the base.