Macaroon Ice Cream Recipe 1

Instructions

1. One pint thin cream, two-thirds cup sugar, one pint milk, one cup rolled macaroons, one tablespoon vanilla, two or three eggs, speck of salt.
2. Make a custard of the milk, eggs, sugar and salt.
3. Cool, add the vanilla and freeze.
4. When nearly frozen add the macaroons, prepared by drying in the oven; they are then put through a meat chopper or rolled.