Macaroon ice cream
Spread a half-pound of macaroons on a pastry-board and with a rolling-pin crush them to a powder.
Make a custard after the following manner: Heat a pint of milk to the scalding point and pour it gradually upon three eggs beaten light with one and a half cupfuls of granulated sugar. Put into a double boiler over the fire and stir until like thick cream; remove, and set aside to cool. When cold stir into this custard a pint of rich cream, the powdered macaroons and a teaspoonful of vanilla extract. Turn into the freezer and grind until frozen.