Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  coarsely crumbled almond macaroon cookies
  6                     egg yolks
  2              whole  eggs
     3/4           cup  granulated sugar
     1/4           cup  amaretto
  2               cups  heavy cream -- whipped
                        whipped cream -- garnish additional

Preparation:

Preheat oven to 300 degrees F. Prepare a 1-quart souffle dish with a 2-1/2-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 minutes, stirring once. Cool. In a large bowl, combine the egg yolks, eggs and sugar. Beat on high speed until thick and fluffy and the sugar is dissolved, about 6 minutes. Continue beating, gradually adding the liqueur. By hand, fold in the whipped cream and 1 cup of the macaroon crumbs. Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hours. Serve topped with additional whipped cream and remaining 1/2 cup cookie crumbs.

Nutritional Information:

2873 Calories (kcal); 216g Total Fat; (68% calories from fat); 37g Protein; 184g Carbohydrate; 2302mg Cholesterol; 334mg Sodium