Biscuit Tortoni

BISCUIT TORTONI

Crumble and sieve macaroons enough for ¾ cup of fine crumbs. Save the cherries.

Whip 1 cup of heavy cream.
Fold in ¼ cup of powdered sugar

Fold in 1 stiffly beaten egg white, alternately with ½ cup of macaroon crumbs. Add 2 teaspoons of sherry, or a little vanilla instead, if you are cooking for the PTA.

Pack the mixture into 2 ounce paper cups, sprinkle the top with macaroon crumbs. Put the reserved cherries in place.

Freeze without stirring.

I made no attempt to double this recipe. I just kept making it day after day. I set them into muffin tins and cupcake tins to freeze. After each batch was frozen I packed them in boxes covered with aluminum foil.

For years the family called this Bisque Tortoni but it is now clear that bisque is either soup or delicate china, and that ice cream made with cookie crumbs is a biscuit.