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Macaroon Ice-Cream

Dry six ounces of macaroons in the oven. Remove them to the table to cool, place them in a mortar, pound, sift thoroughly, and lay a sheet of paper over; have ready a vanilla ice-cream, add it to the sifted macaroons, and mix them thoroughly with the spatula for five minutes, and with this fill a three-pint mould and cover it tightly. Have a pail ready with room for broken ice and rock-salt at the bottom, lay the mould in and fill up the pail with more ice and salt. Let it freeze for two hours and when it is ready to serve, dip the mould into warm water, turn the cream out onto a fancy dish, and serve right away.