"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I love Marzipan, recently we’ve been getting some high quality, homemade Marzipan and it’s really delightful. I’ve wanted to make Marzipan Ice Cream for a while but never got around to it. I also didn’t have a recipe I knew of, so I put off looking for one.
My mom finally convinced to make this last week, and it turned out amazing! Very intense and flavorful, and I used a very old (and not homemade) piece of Marzipan. And a little chocolate makes anything even tastier.
Adapted from this recipe. I used less cream/milk, for a more intense flavor. Also, I’m modified the preparation order a bit. You could also strain it at the end of the recipe, but I like it thick. We recently got a powerful vitamix blender, so you may get a different consistency depending on how you blend it.
Marzipan – Chocolate Ice Cream
2 cups (500 ml) heavy cream
1 1/4 cups (310 ml) whole milk
1/2 tsp salt
6 oz. (170 g) marzipan, cut into 1 inch pieces
4 egg yolks
1/2 cup (100 g) sugar
1/2 tsp almond extract
1 recipe Stracitella
Place the cubed marzipan in the food processor or blender.
Place the 1 cup of heavy cream, the whole milk, sugar and salt in a medium saucepan. Bring to a boil, turn off fire and remove from heat. Remove about 1/2 cup of liquid approximately and add it to the marzipan while the food processor/blender is running. This will break up the marzipan and turn it into a creamy paste.
Add the marzipan mixture to the saucepan with the cream and heat gently. In a separate bowl, put the other cup of cream in an ice bath (fill a large bowl about 1/3 with cold water and ice, place a smaller bowl with the cream inside).
In the meantime, whisk the egg yolks a bowl. Temper in the marzipan mixture while whisking constantly. Return the mixture to the pan and cook until the custard coats the back of a wooden spoon (You’ll want to use a thermometer if possible, at 84C or 183F, as the mixture will already be quite thick).
Immediately pour the marzipan-custard mixture into the chilled cream. Cool the ice cream base to room temperature, then add the almond extract.
It’s ideal to refrigerate for about 4 hours after the base is cool, but I sometimes stick the bowl into the freezer while still warm if pressed for time.
Churn in ice cream machine and freeze according to the manufacturer’s instructions. Mix in one recipe of Straciatella in the last five minutes of churning, or while pouring into the container (breaking up any chunks).