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Frozen Souffle With Hot Raspberry Sauce

  • Serves 6 to 8.


  • 1 quart vanilla ice cream
  • 5 macaroons, crumbled
  • 1 cup orange juice, divided
  • 1 cup whipping cream
  • 1/4 cup chopped almonds
  • 1/4 cup confectioners' sugar
  • 1 quart fresh raspberries
  • 3 Tablespoons water
  • Sugar to taste


Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice. Whip cream until stiff peaks form and gently fold into ice cream mixture. Transfer to a 6-cup mold and sprinkle with almonds and confectioners’ sugar. Cover and freeze 6 to 8 hours or overnight. Before serving prepare sauce by simmering raspberries in 3 tablespoons water until soft but not mushy. Add sugar to taste. Remove from heat and add 1/2 cup orange juice. To unmold souffle, wring a clean dish towel out in very hot water. Wrap towel around outside of mold for 5 or 6 seconds. Loosen edge and turn out on cold platter. Serve with hot sauce.

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