Puree the marzipan with a little amaretto and rose water (available in the well-stocked pharmacy), ideally with the magic wand. Beat the egg whites until stiff, as well as the whipped cream.
Beat the egg yolks with a little sugar, stir in the marzipan mixture and then the crème fraîche. There should be a nice, creamy mass. Then fold in the cream and then the egg white. Line a tall pie dish or baking dish with baking paper, pour in the mixture and place in the freezer for at least 6 hours.
Pull out of the mold to serve and cut into slices. Since this is more of a parfait, i.e. half-frozen, the ice cream melts faster than real ice cream. Therefore, speed is required when slicing.
A chocolate sauce goes with it, of course. But I also like to make a raspberry or mango sauce with it. If you like, you can tip a little egg liqueur over it.
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