Boil 1 1/2 soup spoons of water with 1 1/2 soup spoons of sugar and mix with orange liqueur. Beat egg yolks with remaining sugar in a baking bowl until light
beat until light and fluffy. For the water bath, heat about a hand’s width of water in a saucepan. Hang the baking bowl with the egg cream in the saucepan so that the bottom does not touch the surface of the water.
Add the hot sugar-liqueur mixture to the egg cream while beating. Continue beating in a gently simmering water bath until the cream thickens. Place the baking bowl in iced water and whip until the creme has cooled.
Stir in coarsely ground brittle and one-third of the stiffly whipped cream. Fold in almond liqueur and remaining stiff whipped cream. Pour the ice cream mixture into a loaf pan/bead mold and freeze in the freezer for 4 to 6 hours. Arrange in small portions on plates.
