Amaretto Crème

12 almond macaroons(lightly toasted and       crumbled)

5 tablespoons amaretto liquor

1/2 gallon good quality vanilla ice cream, softened

1 pint whipping cream, whipped

1/2 cup slivered almonds, toasted

    Stir macaroon crumbs and liqueur into softened ice cream. Fold whipped cream into ice cream. Poor into a tube or Bundt cake pan; cover and freeze. 

    Before serving, dip pan in warm water and unmold on cold platter. Top with almonds. To serve pour hot Barry sauce over each slice. Yield: 12 servings.

Berry Sauce:

1 quart fresh strawberries or raspberries for 30 ounces of frozen berries

1/2 cup sugar

5 tablespoons amaretto liqueur

    Prepare sauce just before serving by simmering berries with sugar until soft. Remove from heat and stir in liqueur