Macaroon Snow by Agnes Vernon

From 1915:

For a dainty dish to adorn the tea table or supper table I know of nothing better than macaroon snow. It isn’t hard to put together and it certainly pays for the little trouble it takes to make, both in appearance and taste. This is my favorite recipe and I make it after the following fashion:

Crush with a rolling pin a half pound of macaroons. Make a custard of three well beaten eggs and one pint of milk, together with a half cupful of granulated sugar. Cook in double boiler until thick and smooth. Set aside to cool. When cool, stir into this mixture a pint of heavy cream, together with the macaroons and preferred flavoring. Almond flavoring is delicious but some prefer vanilla. Turn into freezer and turn until frozen.