American
Macaroon Ice Cream
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 quart Cream
- 1 cup Macaroons
- ¾ cup Sugar
- 1 tablespoon Vanilla
Make it
Method
- 1
Dry, pound, and measure macaroons; add to cream, sugar, and vanilla, then freeze.
Source & rights
Where this recipe comes from
Macaroon Ice Cream, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.