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Nesselrode Ice Cream

Take one pound of chestnuts, boil until tender, peel and grate, then mix well with a pint of milk. Beat until light the yolks of thirteen eggs, add to them one and a half pounds of pulverized sugar, also three pints of boiling cream, in which you have boiled a vanilla bean and four ounces of chocolate. Strain and stir until quite cold. Add apricot marmalade, and any kind of candied fruits that may be preferred, chopped fine. Then freeze very gently.