Amaretto Souffle

3 whole eggs plus 5 egg yolks
1/2 cup superfine sugar
1/3 cup amaretto liquor or wine
1 cup crushed almond macaroons (toasted in a low oven until hard.)
2 cups of heavy cream

In a large bowl, beat the eggs and sugar til thick and light in color. Turn mixer to low speed and add amaretto and most of the macaroon crumbs. Whip cream and fold into egg mixture. Pour into a pretty souffle or other serving dish, sprinkle remaining macaroon crumbs on top and place in freezer several hours or overnight.