Chocolate Ice Cream Recipe

1 quart of cream
1/4 pound of almond macaroons
4 kisses
1/2 pound of sugar
1 slice of stale sponge cake or
2 stale lady fingers
1 teaspoonful of caramel
1 teaspoonful of vanilla
If you use it, 4 tablespoonfuls of sherry
Pound the macaroons, kisses, lady fingers or sponge cake, and put them
through a colander. Put half the cream and all the sugar over the fire in
a double boiler; when the sugar is dissolved, stand the mixture aside to
cool; when cold, add the remaining cream, the caramel, sherry and vanilla.
Turn the mixture into the freezer, and, when frozen, add the pounded cakes;
stir the mixture until it is perfectly smooth and well mixed, and repack.
Bisque ice cream is better for a three hour stand.
This quantity will serve six persons.

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