Frozen Ginger Cream Recipe

+ Directions : For crust: Combine cookie crumbs and butter. Reserve small amount and pat remainder on bottom and slightly up sides of 8- or 9-inch springform pan. Chill while making filling. For filling: Beat egg yolks with 3/4 cup sugar in top of double boiler over warm water until thick, about 6 to 10 minutes. Turn into large bowl and let cool 5 minutes, then beat 1 more minute. Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Fold into yolks. Whip cream in another bowl until thickened. Add liqueur and beat until stiff. Fold into egg mixture. Spoon into pan alternately with ginger. Sprinkle with reserved crumbs and freeze until ready to serve. (Can be made up to 1 week before serving. )