Macaroon Ice Cream

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 12 stale macaroons
  • 1 quart cream
  • ¾ cup sugar
  • 2 tablespoons sherry wine, or
  • 1 teaspoon almond extract


Dry macaroons, roll or pound them tine, and sift through a fine gravy strainer. Add them to cream and sugar and flavor with extract of almond or sherry wine. Stir them in when the cream is partly frozen.