Dessert
Macaroon ice cream
Marion Harland’s original method for Macaroon ice cream, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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;
- When cold stir into this custard a pint of rich cream, the powdered macaroons and a teaspoonful of vanilla extract.
Historical transcription
Source method
- 1
Spread a half-pound of macaroons on a pastry-board and with a rolling-pin crush them to a powder.
- 2
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.