4 cups milk
6 egg yolks
⅔ cup sugar
1 tsp. salt
1 tbs. vanilla
Cut the marrons into small pieces and cover 2 cups with maraschino syrup. Let stand for 1 hour. Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again. Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk. Stir and cook until mixture coats the spoon slightly. Strain. Add vanilla. Chill and freeze. When the mixture begins to harden, open freezer and stir in 2 cups of marrons. Freeze hard.
Frozen Plum Pudding
½ cup milk
½ cup sugar
2 sqs. chocolate, grated