Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Aval du Creux,
Sark in the Channel Islands

Chef/proprietor Peter Hauser


  • 6 egg yolks
  • 6 oz. (175 g.) icing sugar
  • 18 fl.oz. (Β½ litre) double cream, whipped
  • 2 oz. (50 g.) raisins
  • 5 oz. (150 g.) chocolate ice cream
  • 1 tablespoon hazelnut liqueur
  • 6 tablespoons roasted almonds
  • little cocao powder


Cream the egg yolks and the icing sugar together and fold into the whipped cream and hazelnut liqueur.

Place half of the mixture in a Gugelhupf mould and freeze for 2 hours.

Remove from deep freeze and sprinkle over the mixture the raisins and the almonds. Put the ice cream on top and then cover with the rest of the cream mixture. Cover the dish with foil and keep in the deep freeze for 12 hours.

When required, turn out, sprinkle with cocao, garnish with a little tangy fruit and a leaf of lemon geranium, if available.