Coconut Macaroon Ice Cream (Biscuit Tortoni)

• 1 cup sugar
• 1/2 cup water
• 6 egg yolks
• 2 cups whipping cream
• 2 teaspoons vanilla
• 1 cup finely crushed macaroons
• 2/3 cup powdered macaroons

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

sugar, water, egg yolks, whipping cream, vanilla, macaroons, powdered macaroons

Taken from www.food.com/recipe/coconut-macaroon-ice-cream-biscuit-tortoni-77151 (may not work)