ReceptnaptárMantecado (Nut and Macaroon Ice Cream)
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Ingredients
Method
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- Melt the 200 g sugar in a dry pan, toss the nuts in it, pour onto a buttered tray, let cool, then crush finely.
- Crumble the macaroons and put them in the oven for a few minutes to brown.
- Cook the egg yolks with the 50 g sugar and the milk into a custard.
- Beat the 2 egg whites until stiff, strain the warm custard over them, and cool.
- Whip the cream with the 70 g sugar until stiff, fold in the cooled custard, and flavor with the liqueur.
- Place in the freezer, and when half frozen, stir in half of the cookie crumbs and the nut praline crumbs, then freeze again.
- Sprinkle with the remaining praline crumbs when serving.
Source: Project Gutenberg – Mantecado (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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