This recipe is originally from: The Cookery Year, Reader’s Digest, 1984

Ingredients

Notes

Sandeman Dry Sherry has worked well so far.
The original recipe calls for 3/4 double cream and 1/4 pint single cream. You can replace this with 1 pint whipping cream.
The original recipe calls for 12 macaroons. 200gr Amarettini have worked well instead.
1 imperial pint ≈ 568 ml; 1 US pint ≈ 473 ml
1 imperial fluid oz ≈ 28.41 ml; 1 US fluid oz ≈ 29.57 ml
1 oz ≈ 28.3 g (same in UK and US)

Whip Cream with powdered sugar and a pinch of salt until the mixture is firm but not stiff.
Freeze cream until nearly solid (in a loaf tin or tupperware).
Crush amarettini / macaroons into fine crumbs and set aside 1/3 for decoration.
Break up frozen cream and blend in sherry and 2/3 of the macaroon crumbs with a whisk.
The mixture should stay light and bulky. Add sugar or sherry if necessary.
Re-freeze mixture.
Invert container onto a serving plate. Use hot water or a hot towel to make the ice drop out.
Press the macaroon crumbs lightly into the top and sides of the ice with a broad-bladed knife.