Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 6 egg yolks
  • 6 oz. (175 g.) icing sugar
  • 18


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 fr