Macaroon Ice Cream
Ingredients
Directions
Make the base
Make one pint of boiled custard.
When cold, add one quart of sweetened cream.
Flavor with vanilla.
Add macaroons and freeze
Brown three dozen macaroons and crush them finely.
Stir the crushed macaroons into the mixture and freeze.
This cream will be found an agreeable change from the more ordinary flavors.
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.
Explore the science
What each ingredient does
- Boiled custard
- Forms the rich, creamy base that gives the ice cream its body.
- Sweetened cream
- Adds richness and smoothness, and the fat helps keep ice crystals small.
- Macaroons
- Add crunchy texture and sweet, toasted flavor once browned and crushed.
The step that matters
Adding the cream only when the custard is cold. Adding cream to warm custard can thin the mixture and make it separate or curdle. Chilling the custard first keeps the base smooth and stable before it is frozen.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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