Line a deep dish or silver bowl with all but two of the macaroons. Pour over them all but threetablespoons of the bourbon or cognac. Chill. Spoon the ice cream into the center and place in freezer until ready to serve.
Whip the heavy cream and add the sugar and remaining whiskey. Spoon the whipped cream over the ice cream. Crumble the remaining macaroons and sprinkle them over all.