Macaroon Ice Cream

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 quart cream.
  • 1 cup macaroons.
  • ¾ cup sugar.
  • 1 tablespoon vanilla.

    Method

    Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.