Frozen Soufflé with Hot Raspberry Sauce

Ingredients

• 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
• Granulated sugar to taste

Instructions

1. Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice.
2. 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 for 6 to 8 hours or overnight.
3. Before serving, prepare sauce by simmering raspberries in 3 tablespoons water until soft but not mushy. Add sugar to taste.
4. Remove from heat and add 1/2 cup orange juice.
5. To unmold soufflé, wring a clean dish towel out in very hot water.
6. Wrap towel around outside of mold for 5 or 6 seconds.
7. Loosen edge and turn out onto cold platter.
8. Serve with Hot Raspberry Sauce.