Mexican Ice Cream

Instructions

1. 1

   Put the 1 cup granulated sugar into a saucepan over low heat and stir constantly until it is melted.

2. 2

   Add walnuts and pour into a shallow buttered pan to harden.

3. 3

   When cold, grate or chop fine.

4. 4

   Toast the macaroon crumbs in the oven a few moments.

5. 5

   Make a custard of the egg yolks, the 1/4 cup sugar and the milk.

6. 6

   Pour over the stiffly beaten egg whites and let cool.

7. 7

   To the cream or half-and half add the 1/3 cup sugar and beat until thoroughly mixed.

8. 8

   Add the custard and flavor with vanilla or cherry extract, then freeze until half frozen.

9. 9

   When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing.

10. 10

    Sprinkle the remaining grated walnuts over the cream at serving time.