Macaroon Ice Cream

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • 12 stale macaroons
  • 1 quart cream
  • ¾ cup sugar</


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.