1 c. almond macaroon crumbs
2 tbsp. orgeat or Falernum syrup, or 1/2 tsp. almond extract
1 qt. vanilla ice cream

Crush the macaroon crumbs finely, and toss with the orgeat or Falernum syrup or almond extract. Soften the ice cream and quickly stir the macaroon mixture into it. Pack the ice cream in plastic containers, cover and freeze until it is firm. Makes about 1 quart.