Strawberry sundae with homemade strawberry ice cream

Cut the strawberries in four. Put 3/5 of the strawberries in a freezer box and let them freeze in 2-3 hours without a lid.

Clean half of the oranges and grate off the orange zest.

Squeeze out the oranges. Spoon the remaining strawberries in a bowl with the orange zest and the vanilla sugar and let them marinate for 1 hour.

Cook in a saucepan the juice with the sugar for 4-6 minutes until it becomes a clear syrup. Allow the syrup to cool.

Roast the almonds in a dry frying pan golden brown and let them cool down on a plate.

Puree the frozen strawberries with the yogurt and the orange syrup in the food processor until a nice ice cream (keep some syrup for garnish) just before serving.

Scoop the ice cream directly with a polka dot rod in slices.

Divide the marinated strawberries around it and sprinkle some syrup over it. Spray a generous amount of whipped cream and sprinkle the almonds over it.