Put a cup of granulated sugar into a smooth saucepan over the fire and stir-constantly until it is melted, add a cup of English walnut meats and pour into a shallow buttered pan to harden. When perfectly cold grate or chop fine. Crumble twelve macaroons into fine crumbs, then toast in the oven a few moments. Make a custard of the yolks of two eggs, a fourth of a cup of sugar and a cup of milk, then pour over the stiffly beaten whites of two eggs and let cool. To a pint of cream add a third of a cup of sugar and beat until thoroughly mixed, add the custard and flavor with vanilla or Maraschino, then freeze. When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing. Sprinkle the remaining grated walnuts over the cream at serving time.

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