Macaroon Ice Cream
Ingredients
Directions
Make a vanilla ice cream, using four cups of cream. Roll half a dozen macaroons to a powder, soak in sherry for ten minutes, add to the cream after it is frozen. The sherry may be omitted if desired.
292 ROCKY MOUNTAIN COOK BOOK.
By Norton, Caroline Trask.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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