Directions:
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs and the sugar very light. Put on milk to a boil, and when it comes to a boil stir into the beaten eggs and sugar and set away to cool. Beat cream and add macaroons, leaving just enough to put in the bottom of your form. When your custard is cool, add cream, put all in forms, pack and freeze two hours or longer.