1 cup (about 80 g) dry macaroon cookies, pounded fine
1 tablespoon (15 ml) pure vanilla extract
Instructions
1. Dry the macaroons: spread the macaroon cookies on a baking sheet and place in a 300°F (150°C) oven for 8-12 minutes, until completely dry and crisp but not darkened. Remove and let cool completely.
2. Pound the dried macaroons: place the cooled macaroons in a zip-seal bag or between sheets of parchment and crush with a rolling pin to a coarse crumb. Measure out 1 cup (about 80 g) of crumbs.
3. Combine the base: in a large bowl, stir together the heavy cream, sugar, and vanilla extract until the sugar is dissolved, 2-3 minutes. Fold in the pounded macaroon crumbs.
4. Freeze the cream (hand-cranked or electric ice cream freezer method): pour the mixture into an ice cream freezer canister and churn according to the manufacturer's directions, typically 20-30 minutes, until the mixture is thick, pale, and holds a soft peak when a spoon is drawn through it. The dasher will become noticeably harder to turn as freezing progresses.
5. Pack and harden: transfer the churned ice cream to a covered container and place in the freezer for at least 2 hours, until firm enough to scoop cleanly with a spoon pressed in leaving a clean edge.
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