Macaroon Orange Bisque
1 cup milk
2 cups cream
1 cup powdered macaroons
¼ cup candied orange peel
4 egg yolks
1 cup sugar
1 cup orange juice and pulp
1 tsp. orange extract
⅛ tsp. salt
Scald milk and stir slowly over well-beaten eggs and sugar. Dry macaroons in oven and roll or crush to a powder, add to mixture; add orange juice and pulp, candied orange peel, chopped fine, orange extract, and salt. Fold in cream whipped stiff. Freeze.