No. 270 Biscuit Glace
One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound in a mortar to dust; stir into the macaroon dust another tablespoonful extract of vanilla. Mix the cream, sugar, eggs, and extract. Place on the fire and stir this until it begins to thicken. Strain and rub through a hair sieve into a basin; put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing.