In a large bowl, beat the eggs and sugar til thick and light in color. Turn mixer to low speed and add amaretto and most of the macaroon crumbs. Whip cream and fold into egg mixture. Pour into a pretty souffle or other serving dish, sprinkle remaining macaroon crumbs on top and place in freezer several hours or overnight.
NOTE: This is better than ice cream. This recipe serves well for Passover as the rest of the year. It is high in calories and cholesterol, but well worth it.
This recipe contains raw egg yolks...
