Macaroon Ice Cream

Ingredients

• ½ gallon of rich cream
• 1 dozen waxy macaroons
• 3 large oranges
• ½ teaspoon of vanilla
• ½ pound of sugar

Method

1. 1

   Put the sugar in the cream and whip it up in whip-churn, or beat with an egg-beater as you would for egg-nog.

2. 2

   Freeze.

3. 3

   Let orange juice, vanilla, and sugar soak with the crushed macaroons and add when cream is half frozen.

4. 4

   Freeze smoothly and pack till ready to serve.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 46. The excerpt below is the record exactly as published.

gallon of rich cream, 1 cup sugar, 169 THE BLUE GRASS COOK BOOK ^ teacup of whisky, 1 teacup of raisins or cherries. Make a syrup of the sugar and add 1 tablespoon gelatine. Flavor with vanilla. When syrup is cool, pour into the cream. Put in the freezer, and when it is half frozen, add the fruit and half of the whisky. After a few turns of the freezer, add the rest of the whisky. Whisky is hard to freeze, and must be put in as directed. LEMON ICE CREAM 2 quarts milk, 4 eggs, f pound sugar. Beat the eggs together. Boil the milk and add 1 tablespoon gelatine. Beat the eggs and sugar and add to the boiling milk. When cool, add the juice of 5 lemons and 1 orange. Put in the freezer, and when half frozen, add 1 pint whipped cream. MACAROON ICE CREAM E. D. P. ^ gallon of rich cream, 1 dozen waxy macaroons, 170 ICE CREAM 3 large oranges, ^ teaspoon of vanilla, ^ pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.