Nesselrode Pudding (chestnut Pudding)

Dice glaceed and candied things into bits and macerate them in the Marsala. Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel, if you have any, or paper towels. In a heavy bottomed saucepan, heat the milk slowly until it boils. Separate the eggs. Reserve the whites for a chemistry experiment in the back of the refrigerator; place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy, which takes some doing. By then the milk should be boiling. Pour it over the mixture in the bowl, then return the contents of the bowl to the saucepan. Stir religiously, scraping all the corners and cook over low heat until the custard thickens. Strain the custard through a sieve. Mix the chestnut puree, the Maraschino and the custard together well, then add the candied things and the raisinoids. Whip the cream until it is very stiff, and fold it carefully into the mixture. Pour it into a charlotte mold (I used a 2-quart plastic tub) lined with waxed paper. Cover tightly with foil and freeze for 24 hours.