Combine egg yolks, salt, and 3 tablespoons warm water in bowl and beat until yolks are light and lemon colored. Boil sugar and 1/4 cup water in top of double broiler over medium heat until syrup spins a thread from end of spoon, stirring constantly. (Don't cook too much.)

Cool the syrup slightly and beat into egg yolks, beating rapidly and constantly. Return mixture to pan and cook over hot - not boiling - water until thick, stirring constantly, about 8 minutes.

Remove from heat and cool to room temperature. Add vanilla and sherry. Let mixture cool further and beat cream until thick but not stiff. Add cream to custard, stir and pour into fluted paper cups. Sprinkle tops with chopped almonds and put cups in freezer until firm.

SERVES: 12