Ice Cream Gugelhopf with Raspberries

(*) for a gugelhop mold of about 1 1/2 liters.

Raspberry puree: Finely mash raspberries with powdered sugar (1), kirsch (1) and juice of one lemon (1), pass through a sieve into a sufficiently large bowl.

Glace: beat yolks, powdered sugar (2) and vanilla seeds with a whisk or the whisks of a hand mixer until pale, stir in oil. Add snow and whipped cream, folding in exactly with rubber scraper.

Divide quantity in half, mix half with raspberry puree. Pour rest into prepared mold, spread raspberry mixture evenly on top, stew with a fork. Cover and freeze for 6 hours.

Mix raspberries (2) with powdered sugar (3), kirsch (2) and juice of one lemon (2) thoroughly. Cover and let steep for about thirty minutes.

Serve: Refrigerate ice cream about forty-five minutes before serving, turn out onto a pre-chilled platter.

Cut the ice cream cone into pieces with a hot rinsed kitchen knife, arrange on chilled plates together with the raspberries and serve on the spot.

Tip: Instead of raspberries, blackberries can be used just as well.

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