1 quart vanilla ice cream
5 macaroons, crumbled
1 cup orange juice, divided
1 cup whipping cream
1/4 cup chopped almonds
1/4 cup confectioners' sugar
1 quart fresh raspberries
3 tablespoons water
Sugar to taste

Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice. Whip cream until stiff peaks form and gently fold into ice cream mixture. Transfer to a 6-cup mold and sprinkle with almonds and confectioners' sugar. Cover and freeze 6 to 8 hours or overnight.

Before serving prepare sauce by simmering raspberries in 3 tablespoons water until soft but not mushy. Add sugar to taste. Remove from heat and add 1/2 cup orange juice. To unmold souffl? wring a clean dish towel out in very hot water. Wrap towel around outside of mold for 5 or 6 seconds. Loosen edge and turn out on cold platter.

Serve with hot sauce.

Serves 6 to 8.