Macaroon Date Bisque
2 cups heavy cream
4 eggs
1 doz. macaroons (crushed fine)
1 tbs. lemon juice
1 cup milk
¾ cup sugar
½ cup dates (chopped fine)
½ tsp. almond extract
⅛ tsp. salt
Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in hot oven and crush fine, stir into mixture; add chopped, seeded dates, lemon juice, almond extract, and salt. Fold in the cream whipped stiff. Freeze.