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    Macaroon Ice Cream


    Source of Recipe


    internet
    One pint thin cream, two-thirds cup sugar, one
    pint milk, one cup rolled macaroons, one
    tablespoon vanilla, two or three eggs, speck of
    salt. Make a custard of the milk, eggs, sugar
    and salt. Cool, add the vanilla and freeze. When
    nearly frozen add the macaroons, prepared by
    drying in the oven; they are then put through a
    meat chopper or rolled.


 

 

 


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