2 eggs, divided
1 tablespoon gelatin
1/2 cup granulated sugar
1/4 cup cold water
1 cup milk, scalded
1 cup whipping cream
1/4 teaspoon salt
1 teaspoon vanilla
Macaroon crumbs

Beat egg yolks slightly, add sugar, scalded milk and salt, and cook together in the top of a double boiler until it reaches the consistency of soft custard. Sprinkle gelatin over the cold water and allow to stand until softened. Add hot custard and stir until gelatin has dissolved. Set aside to cool.

Beat egg whites until stiff but not dry. Whip cream until thick and add vanilla. When mixture has cooled and thickened slightly, fold in the beaten egg whites and whipped cream.

Pour into small shallow molds or serving cups and sprinkle the top with finely crushed dried macaroon crumbs (or flaked coconut).

Freeze for 3 or 4 hours. Serve in the molds or cups.

Makes 6 servings.

Serving ideas: Can or freeze jars can be used, or ice cream/parfait glasses. If your cups are not freezer-proof, refrigerate instead.