Mexican Ice Cream Ingredients
1 cup granulated sugar
1 cup English walnuts
12 macaroons, crumbled into fine crumbs
2 egg yolks
1/4 cup granulated sugar
1 cup whole milk
2 egg whites, stiffly beaten
2 cups cream or half-and-half
1/3 cup granulated sugar
1 teaspoon vanilla or cherry extract Instructions
Put the 1 cup granulated sugar into a saucepan over low heat and stir constantly
until it is melted.
Add walnuts and pour into a shallow buttered pan to harden.
When walnuts are cold, grate or chop fine.
Toast the macaroon crumbs in the oven a few moments.
Make a custard of the egg yolks, the 1/4 cup sugar and the milk. Pour over the
stiffly beaten egg whites and let cool.
To the cream or half-and half add the 1/3 cup sugar and beat until thoroughly
Add the custard and flavor with vanilla or cherry extract, then freeze until
When half frozen, add the macaroon crumbs and half of the grated walnut mixture
and finish freezing.
Sprinkle the remaining grated walnuts over the cream at serving
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