MANTECADO
Melt a cupful of granulated sugar in a smooth saucepan; add a cupful of English walnut meats and pour into a shallow buttered pan to harden. When cold grate or chop fine. Crumble twelve macaroons fine and toast in the oven a few moments. Make a custard of the yolks of two eggs, a fourth of a cupful of sugar and a cupful of milk, then pour over the stiffly beaten whites of two eggs and let cool. To a pint of cream add a third of a cupful of sugar and beat until thoroughly mixed, add the custard and flavor with maraschino, then freeze. When half frozen add the macaroon-crumbs and half of the grated walnut mixture and finish freezing. Sprinkle the remaining grated walnuts over cream at serving time.