Macaroon Ice Cream Recipe

One pint thin cream two-thirds cup sugar, one
pint milk, one cup rolled macaroons, one
tablespoon vanilla, two or three eggs, speck of

Make a custard of the milk, eggs, sugar and salt. Cool, add the vanilla and freeze. When
nearly frozen add the macaroons, prepared by drying in the oven; they are then put through a
meat chopper or rolled.