3 c. miniature marshmallows
1/3 c. milk
2 eggs, beaten
2 tbsp. sherry or marsala
1 c. whipping cream, whipped
1 c. broken macaroons

Melt marshmallows with milk over low heat, stirring until smooth. Stir small amount of hot mixture over eggs; return to hot mixture. Cook, stirring constantly, 2-3 minutes over low heat or until thickened. Add wine. Chill until slightly thickened; mix until well blended. Fold in whipped cream and macaroons. Spoon into dessert dishes; freeze. Sprinkle with additional macaroons, if desired. Makes 4 servings.