4 egg yolks
1 1/2 cups sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 cups chestnut puree
1/2 cup crushed pineapple, well drained
4 cups light cream or half and half
1 1/2 tbsp light rum or rum extract
1/2 cup chopped raisins
1/2 cups candied fruit, mixed

Mix the egg yolks, sugar, corn starch, salt, chestnut puree in an electric blender or mixer. Pour into a 3 quart container and stir in the pineapple, cream and rum extract.

Spoon into a bowl and beat with an electric mixer just until smooth. Fold in the raisins and candied fruit.

Either spoon the ice cream into a large single container or individual serving dishes and freeze. Makes 2 quarts.