Ice Cream with Macaroons
Ingredients
Directions
Prepare
Prepare your ice cream base as usual.
Add the macaroons
Before freezing, stir some of the cream into the pounded macaroons to make a paste.
When the ice cream is half frozen, beat the macaroon paste into the mixture.
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.
Explore the science
What each ingredient does
- Macaroons
- Add sweetness, flavor and a chewy texture to the frozen ice cream.
- Ice cream base
- Forms the creamy frozen body that the macaroon paste is mixed into.
The step that matters
Beating the paste in when half frozen. A partly frozen mixture is soft enough to take the macaroon paste evenly without melting, while still holding its air and body. If it is too soft the paste sinks, and if it is too firm the paste forms lumps.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.