Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.7 Kcal (1657 kJ) | ||
| Calories from fat | 171.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 29% | |
|---|---|---|---|
| Cholesterol | 156.06mg | 52% | |
| Sodium | 179.74mg | 7% | |
| Potassium | 153.54mg | 3% | |
| Total Carbs | 51.93g | 17% | |
| Sugars | 49.9g | 200% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 6% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 276.23 Kcal (1157 kJ) | ||
| Calories from fat | 119.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 29% | |
|---|---|---|---|
| Cholesterol | 108.94mg | 52% | |
| Sodium | 125.47mg | 7% | |
| Potassium | 107.18mg | 3% | |
| Total Carbs | 36.25g | 17% | |
| Sugars | 34.84g | 200% | |
| Dietary Fiber | 0.69g | 4% | |
| Protein | 4.79g | 14% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 6% | |
| Calcium | 31mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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