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8
servingsEasy
Published 1966
In the top part of a double boiler beat the egg whites until stiff, adding the sugar gradually. Add the milk and cook, stirring, over simmering water for seven minutes. Add the crème de marrons and the liqueur and cool.
Freeze until almost firm. Whip to break up lumps and fold in the whipped cream. Freeze again until firm. Serve garnished with chestnuts