Ice Cream " Souffle " With Hot Strawberry Sauce - cooking recipe

Ingredients

Souffle
1/2 gallon vanilla ice cream
12 macaroons, crumbled
5 tablespoons Grand Marnier
2 cups heavy cream
1/2 cup toasted almond, chopped
confectioners' sugar
Hot Strawberry Sauce
3 quart fresh strawberries, washed hulled and halved or (10 ounce) packages frozen sliced strawberries, thawed
1/2 cup sugar
5 tablespoons Grand Marnier

Preparation

Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
Whip cream till thick and shiny; fold into ice cream.
Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
Unmold onto a serving platter & store in the freezer until serving time.
Make the sauce just before serving:
Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
To serve - slice the souffle and top with hot sauce. Serve immediately!