Coconut Macaroon Ice Cream (Biscuit Tortoni)

1. 1

   Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.

2. 2

   Beat egg yolks well; add syrup slowly, beating eggs during addition.

3. 3

   Cook for 5 min.

4. 4

   in double boiler.

5. 5

   Remove from heat and beat well.

6. 6

   Add the 1 c.

7. 7

   macaroons and cool.

8. 8

   Whip the cream and fold into cooled egg mixture.

9. 9

   Fold in vanilla.

10. 10

    Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.

11. 11

    Freeze overnight.

12. 12

    Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.

* Per serving · 4 servings · Values may vary.

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