crushed macaroons
ground almonds
1 cup orange curacao liqueur

Custard:

3 eggs
1 pint milk
1 tbsp. sugar
4 tbsp. sherry
1 pint cream

Dried Fruits:

candied ginger
red cherries
white cherries
plums
citron

Finely chop the fruit and soak in the liqueur overnight. Use any combination of fruit to equal 3 cups.

Stir together milk, eggs and vanilla in the top of a double boiler. Whip the cream until light and fold into the custard.

Transfer mixture to a plastic container and freeze for several hours or until half frozen. At that point, stir in the crushed macaroons, then the fruit. Transfer mixture to a fancy mold (or, just a rounded plastic container will do).

Return to freezer until mixture is frozen solid, preferably overnight.

When ready to serve, unmold and serve with strawberry or chocolate syrup, if desired.