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.
Macaroon Orange Bisque
1 cup milk
2 cups cream
1 cup powdered macaroons
¼ cup candied orange peel
4 egg yolks