Coconut Macaroon Ice Cream (Biscuit Tortoni) - cooking recipe

Ingredients

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

Preparation

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