Frozen Nesselrode

• 1½ cups sugar
• ¾ cup water
• ½ lb.

Boil sugar and water to a syrup, cool, add yolks, and put on stove in a double boiler; cook until smooth, stirring constantly; cool again, add the chestnuts, after straining through a ricer, add all other ingredients and fill in a mould. Pack in ice and salt for 4 hours.