Back 1 Cup Ground Macaroons
2 Cups Milk
1/3 Cup Sugar
1/2 Cup Sherry
2 teas. Watkins Vanilla Extract
2 Cups Whipped Cream
1 Cup Chopped Almonds, browned in oven
Soak macaroon crumbs in milk. Add sugar, sherry and flavoring. Partly freeze. Stir in ice cream and almonds. Pack in individual paper cups, place inside of freezer with waxed paper between layers. Chill 2 to 3 hours.
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