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Biscuit Tortoni (Italian Ice Cream)

1 Cup Ground Macaroons
2 Cups Milk
1/3 Cup Sugar
1/2 Cup Sherry
2 teas. Watkins Vanilla, Double Strength
2 Cups Whipped Cream
1 Cup Chopped Almonds, browned in oven

Soak macaroon crumbs in milk. Add sugar, sherry and Watkins Vanilla. Partly freeze. Stir in ice cream and almonds. Pack in individual paper cups, place inside of freezer with waxed paper between layers. Chill 2 to 3 hours.

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