1-1/2 lbs chestnuts
milk
1 c brown sugar
1 c water
1 tsp vanilla
1 c heavy cream, whipped
Remove the outer and the inner skins of the chestnuts and boil until soft in just enough milk to cover. Put the soft chestnuts through a sieve to make chestnut purée. Combine the sugar and water, and cook for 10 minutes. Thoroughly blend the chestnut purée and the sugar syrup and, when cool, add the vanilla. Fold in the whipped cream. Chill completely.
