Ice Cream Souffle With Hot Strawberry Sauce

• 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

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

vanilla ice cream, macaroons, grand marnier, heavy cream, toasted almond, confectioners, strawberry sauce, fresh strawberries, sugar, grand marnier

Taken from www.food.com/recipe/ice-cream-souffle-with-hot-strawberry-sauce-208350 (may not work)