1 (13 oz.) can chilled evaporated milk
1/3 c. lemon juice (may use bottled)
1 tsp. almond extract
2 tsp. vanilla extract
Crushed macaroons, cookies
2/3 c. granulated sugar

Beat milk in large mixer bowl until thick; add lemon juice and sugar gradually. Continue beating until consistency of whipped cream (2 to 3 minutes). Stir in extracts by hand or lowest speed of electric mixer. Spoon into individual containers; sprinkle with 1 teaspoon of crushed macaroons. Freeze. Pepperidge Farm makes a good macaroon cookie. Serves 12.