Marzipan Ice-Cream

6-8
Servings
30m
Prep Time
6h
Cook Time
6h 30m
Ready In


"I love marzipan. It originated in Turkey and made its way to Europe. There are many customs surrounding marzipan. The best custom is eating it!!! I couldn't resist this recipe from Love and Olive Oil Blog! Cook time includes chill time."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (153.6 g)
  • Calories 452.6
  • Total Fat - 30.7 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 196 mg
  • Sodium - 70.2 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 34.8 g
  • Protein - 6.7 g
  • Calcium - 143.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Pour 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Step 2

Warm the milk, sugar, remaining 1 cup of cream, and salt in a saucepan over medium heat until it just starts to steam.

Step 3

In a separate medium bowl, whisk together the egg yolks. Slowly spoon 1/3 of the warm milk mixture into the egg yolks, a small scoop at a time, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan and whisk to incorporate with the rest of the milk mixture.

Step 4

Stir over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens slightly and coats the spatula, about 5-7 minutes, or until mixture measures 170ºF. Pour the custard through the strainer, discarding any solids. Stir in almond extract. When mixture is cool, cover and chill thoroughly in the refrigerator for at least 3-4 hours.

Step 5

To prepare marzipan swirl, combine almond paste and heavy cream in a small saucepan. Cook over low heat, stirring until paste has melted and combined with the cream in a smooth mixture. Remove from heat and allow to cool to room temperature.

Step 6

Freeze chilled custard in your ice cream maker according to the manufacturer’s instructions until it is the consistency of soft serve. Quickly transfer to a freezer-safe container, alternating dollops of ice cream with generous drizzles of almond paste mixture -layering the two will acheive a nice swirled effect. Cover with a layer of plastic wrap touching the surface of the ice cream. Freeze until completely firm.

Tips & Variations


  • Ice cream maker

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