Photo: Sara Cervera
Ingredients
- a gallon of cream
- half dozen macaroons
Directions
1
Half a gallon of cream, one and a half dozen macaroons (these must be stale, or if not, dried in a stove), pounded fine. Pour a little cream over them and allow them to stand till they soften ; beat until very fine, then add the rest of the cream and freeze. It is not well to have the macaroons too thick in the cream.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
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