3 cups chestnuts
3 cups milk
1/2 teaspoon vanilla
1 1/2 pints cream
1/2 pound candied fruit, cut fine
1 1/2 cups sugar
1/2 teaspoon salt
1 1/2 cups water
6 egg yolks, well beaten
maraschino liqueur

Salt milk, add chestnuts, and cook until tender; drain and put through ricer.

Make a syrup of sugar and water, add riced chestnuts and bring to a boil; gradually add egg yolks, stirring well.

Remove from stove and stir until cold; add cream and candied fruit that has been dipped in maraschino liqueur; freeze.

Serves 8.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Kees Van Dongen: La Porte Dauphine, around 1924.

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