Marzipan

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

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

5 to 15 minutes

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

4 or 5 times

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.