1 Vanilla Ice Cream (prepared in advance, firm enough to shape)
1 Dry macaroons, pounded and sifted into fine crumbs (quantity as needed for coating)
Instructions
1. Prepare the macaroon dust: pound dry macaroons in a mortar or seal them in a zip-lock bag and crush with a rolling pin, then sift through a fine-mesh strainer to produce an even, powdery crumb. Discard any large pieces or re-pound them. The finished dust should be dry and free-flowing.
2. Working quickly, scoop firmly frozen Vanilla Ice Cream and press it into individual oval or round moulds (approximately 2-inch / 5 cm moulds are the common period size). Unmould immediately onto a chilled tray lined with parchment.
3. Roll each shaped portion in the macaroon dust, pressing gently so the crumb adheres on all sides. The surface should be fully coated with no bare ice cream visible.
4. Return the coated croquettes to the freezer on the chilled tray for at least 30 minutes, until the exterior crumb is firm and the ice cream is solid throughout — no give when lightly pressed.
5. Serve directly from the freezer. If transporting to the table, work in batches and keep the remainder frozen until the moment of plating.
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