Bring the orange juice, vanilla and sugar to the boil and simmer until a syrup is formed. Beat the egg yolks until frothy and gradually add half of the honey. Then slowly stir in the hot orange syrup. Now stir the cream on a cold water bath. Now stir in half of the orange peel. Whip the cream until stiff and fold in. Pour the whole mixture into an oiled springform pan or small molds and freeze. It takes at least 6 hours for the ice cream to be ready.

Dissolve the sugar in a non-stick pan over medium heat. As soon as the sugar is liquid add the butter and stir. Now stir in the hazelnuts and remove everything from the heat. Put the mixture on baking paper and allow to cool. Break the whole thing in the blender.

Bring the frozen raspberries to the boil with the syrup and water. Then brush everything through a fine sieve. Bring the passed liquid to the boil again with a teaspoon of agar agar and stir vigorously. Put everything in a container and put in the refrigerator for about 3 hours. When the mixture is hard, mix again and pour into a dosing bottle.