Mexican Ice Cream

1 cup granulated sugar
1 cup English walnuts
12 macaroons, crumbled into fine crumbs
2 egg yolks
1/4 cup granulated sugar
1 cup whole milk
2 egg whites, stiffly beaten
2 cups cream or half-and-half
1/3 cup granulated sugar
1 teaspoon vanilla or cherry extract

Put the 1 cup granulated sugar into a saucepan over low heat and stir constantly until it is melted. Add walnuts and pour into a shallow buttered pan to harden.

When cold, grate or chop fine. Toast the macaroon crumbs in the oven a few moments.

Make a custard of the egg yolks, the 1/4 cup sugar and the milk. Pour over the stiffly beaten egg whites and let cool.

To the cream or half-and half add the 1/3 cup sugar and beat until thoroughly mixed. Add the custard and flavor with vanilla or cherry extract, then freeze until half frozen.

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.