Nesselrode Pudding

• 3 cups milk.
• 1½ cups sugar.
• Yolks 5</

Make custard of first four ingredients, strain, cool; add cream, pineapple syrup, and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling water until soft, and force through a strainer. Line a two-quart melon mould with part of mixture; to remainder add