| 119 | 120 | 121 | 122 | 123 |
| 1 | 48 | 97 | 145 | 193 |
|
Marzipan Ice Cream
NOTE: If you can't find vanilla beans, use a high quality vanilla extract.
1
2
2
1
6
1
quart milk
cups heavy cream
vanilla beans, split in half
/2 cup granulated sugar
large egg yolks, lightly beaten
4 ounces almond paste (marzipan),
cut into 1/4−inch cubes
In a large heavy saucepan: combine milk, heavy cream, vanilla beans and sugar. Simmer over low heat
until the mixture begins to steam (half an hour).
Place beaten egg yolks in a medium bowl. Whisk in a bit of the hot milk mixture. Stir egg/milk mixture
back into large saucepan. Continue cooking over low heat, stirring constantly until mixture forms a
thin custard (5 to 15 minutes). Remove pan from heat. Scrape the black vanilla seeds inside vanilla
beans and mix into custard. Throw away empty vanilla pods. Let the custard cool for 15 minutes.
Fit a food processor with a metal blade. Put diced marzipan into food processor. Add one sixth of the
warm custard mixture and pulse until the marzipan softens (4 or 5 times). Add another one sixth and
blend until smooth (one minute). Pour marzipan custard mixture into plain custard mixture. Mix well.
Pour the mixture into a a large pan, or two 9 x 5 x 3−inch pans and freeze the mixture until it is
mushy. This will take at least 4 hours, because of the richness of the ice cream.
Empty the ice cream mixture into a large electric mixer bowl, and beat 2 minutes at the highest speed,
until fluffy. Pack into a 1/2 gallon plastic freezer container and freeze until semi−firm.
Marzipan Ice Cream
112
Page
Quick Jump
|