Ingredients
3/4 cup granulated sugar
1/2 cup water
6 egg yolks
2 teaspoon gelatin soaked in 2 tablespoons cold water
2 teaspoon vanilla
1 pint heavy cream
3/4 cup chopped blanched almonds
3/4 cups powdered macaroons
Directions
Cook sugar and water for 4 minutes after boiling point is reached (to form a thin syrup).
Pour slowly over the beaten eggs.
As soon as blended add the soaked gelatin and stir until dissolved, cook until mixture thickens slightly.
Fold into stiffly whipped cream along with vanilla and macaroons and nuts.
Fill small paper cups, sprinkle top with macaroons crumbs.
Place in freezing unit of refrigerator.
Freeze until firm without stirring.
Fills 12 cups.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind custard] Georges Scurat, Le cirque, 1891, | 
