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.
Macaroon mousse
Make custard as in last recipe, but whip the cream, then beat the powdered macaroons well into it, pack an ice and freeze without grinding.
The “mousse” or mossy effect is produced by freezing whipped cream without turning the crank. (See directions given at beginning of this chapter.)
Strawberry mousse
Whip a pint of thick cream very stiff and stir into it a cupful of crushed berries which have been sweetened abundantly and from which all of the juice has been drained. Mold and pack in ice and salt for four hours. When ready to serve, garnish with whole strawberries.
Raspberry mousse
Mash a quart of red raspberries and cover them with a pint of granulated sugar. Whip a quart of cream to a stiff froth, and beat it gradually into the mashed berries. Turn into the freezer. Do not grind, but pack in ice and cracked salt for three hours. This is delicious served with or without whipped cream.