Raspberry Ice Cream Cake
- for the ice cream
- 600 grams Raspberries
- 4 egg yolks
- 4 centiliters Orange liqueur
- 125 grams powdered sugar
- 400 milliliters Whipped cream
Rinse the raspberries.
Set 1/3 of the raspberries aside for the garnish. Puree 1/3 of the raspberries and strain through a sieve.
Beat the egg yolks, orange liqueur and powdered sugar over a hot water bath until creamy.
Move the cream to an ice water bath and beat until cold. Pour the fruit puree into the mixture and mix well. Whip the cream until stiff and fold into the mixture. Fold in the remaining raspberries. Pour the mixture into a springform pan lined with plastic wrap. Freeze overnight.
Chop the chocolate and melt over a hot, not boiling, water bath. Dry roast the almonds, remove from the heat and let cool. Crush the biscuits and mix with the almonds and chocolate. Pour the mixture on the ice cream and freeze for 20 minutes.
Beat the cream until stiff.
Remove the ice cream cake from the pan and turn over onto a serving plate. Remove the plastic wrap and spread the cream around the top and edges. Serve garnished with the raspberries and chocolate shavings.