Marzipan Ice Cream
- 1 quart milk
- 2 cups heavy cream
- 2 vanilla beans, split in half*
- 1/2 cup granulated sugar
- 6 large egg yolks, lightly beaten
- 14 ounces almond paste (marzipan), cut into 1/4-inch cubes
* If you can't find vanilla beans, use a high quality vanilla extract.
- 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.