2 eggs
2 cups heavy whipped cream
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons sherry wine
1/2 cup macaroons, crushed

Beat the egg yolks with sugar until thick and lemon colored, add the vanilla and sherry.

Fold in the egg whites, whip the cream until thick then gently add and stir in the crushed macaroons,saving 3 tablespoons for top trim.

Pack in attractive paper cups and cover with crushed macaroons.

Place in freezing compartment until firm.

Serves 6.

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,

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