Almond Ice Cream with Fig and Cassis Sauce

Caramelize sugar in a saucepan. Add flaked almonds, fold in. Add milk and whipping cream (be careful: it splashes!), bring to the boil and continue stirring until the caramel has dissolved. Pull saucepan off the stove. Mix egg yolks and stir 3-4 tbsp caramel whipped cream into egg yolks first, then egg yolks into whipped cream. Stir until cooled in ice water bath.

Mix in the amaretto. Strain amount through a hair strainer and freeze in an ice cream maker. Or: Fill a metal bowl with the mixture and freeze in the freezer for 3-4 hours, stirring well every 10 minutes during the first hour.

stir well every 10 minutes.

For the sauce, remove the skin from the figs and cut them into pieces. Caramelize sugar in a saucepan. Add figs and mix well.

Stir in port, red wine and cassis. Add the cinnamon stick. Simmer over low heat until a creamy mixture is formed. Remove the cinnamon. Crush figs and perhaps pass through a fine sieve.

Use a tablespoon to make large dumplings from the ice cream and place them on a plate (freeze the rest of the ice cream repeatedly). Spread the sauce evenly around the dumplings. If desired, decorate with wafer-thin slices of candied fruit.

Our tip: Use your favorite red wine for cooking!

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