|Sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cream||3 1⁄3 Cup (53.33 tbs)|
|Pulverized macaroons||8 (adjust quantity as needed)|
Make a thick sirup of the sugar and water.
Beat the yolks of the eggs and add the sirup and one-half cup of the cream.
Place all in a saucepan over a slow fire and stir constantly until it forms a thick coating on the spoon.
Empty into a mixing-bowl, set on ice, beat until it is cold and stiff, and then add the remainder of the cream beaten very stiff.
Flavor with vanilla or any preferred extract.
Pack the mixture in small paper boxes, sprinkle with pulverized macaroons, and set in a covered container.
Pack in ice and salt and let stand for four hours, or pack and freeze in the trays of the mechanical refrigerator.