Ice cream bundt cake

Ingredients for 14 servings:

• 100 g almond sticks
• 100 g apricot(s), dried
• 100 g wafer rolls with chocolate
• 100 g chocolate, min. 50% cocoa content
• 4 egg yolks
• 75 g sugar
• 1 small vanilla pod(s), scraped out the pulp
• 1 tsp cinnamon
• 1 tsp gingerbread spice
• 500 g cream, sweet
• 5 orange(s), untreated
• 100 ml orange liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

festive dessert that needs to be prepared – no ice cream maker necessary

Roast the almonds without fat and let cool. Dice or chop the apricots, wafer rolls, and chocolate. Beat the egg yolks, sugar, and spices until creamy. Fold in the chocolate, almonds, and wafer rolls. Whip the cream until stiff and mix with the egg custard. Pour the mixture into a cold-rinsed bundt pan and freeze overnight. First, zest the oranges. Then peel and segment them, and mix with the orange liqueur. Let it steep for at least 40 minutes. Tip: You can also marinate the oranges in juice and, once slightly caramelized, serve warm with ice cream. Remove the pan from the freezer about 30 minutes before serving, then turn it out and serve garnished with orange zest.