Coconut Macaroon Ice Cream (Biscuit Tortoni)

Recipe by Jo Ann L
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sugar
  • 12
    cup water
  • 6
    egg yolks
  • 2
    cups whipping cream
  • 2
    teaspoons vanilla
  • 1
    cup finely crushed macaroons
  • 23
    cup powdered macaroons
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DIRECTIONS

  • Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
  • Beat egg yolks well; add syrup slowly, beating eggs during addition.
  • Cook for 5 min.
  • in double boiler.
  • Remove from heat and beat well.
  • Add the 1 c.
  • macaroons and cool.
  • Whip the cream and fold into cooled egg mixture.
  • Fold in vanilla.
  • Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
  • Freeze overnight.
  • Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
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