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Macaroon Ice Cream




Source of Recipe


internet
One pint thin cream, two-thirds cup sugar, one
pint milk, one cup rolled macaroons, one
tablespoon vanilla, two or three eggs, speck of
salt. Make a custard of the milk, eggs, sugar
and salt. Cool, add the vanilla and freeze. When
nearly frozen add the macaroons, prepared by
drying in the oven; they are then put through a
meat chopper or rolled.