Fruit and Nut Ice Cream

3 cups Chestnuts — shelled
1 cup sugar
1 1/2 cups water
6 egg yolks — beaten
3 cups Half-and-half
½ teaspoon vanilla
1/2 pound candied fruit — finely chopped

Boil and rice chestnuts. Cook sugar and water 5 minutes. Add chestnuts, bring to boil. Stir syrup and chestnuts gradually into egg yolks. Stir until cold, add half-and-half, vanilla, and candied fruit. Freeze in ice-cream maker as per manufacturers instructions.