Ingredients Jump to Instructions ↓

  1. NOTE: If you can't find vanilla beans, use a high quality vanilla extract.

  2. 1 quart milk

  3. 2 cups heavy cream

  4. 2 vanilla beans, split in half

  5. 1/2 cup granulated sugar

  6. 6 large egg yolks, lightly beaten

  7. 14 ounces almond paste (marzipan),

  8. cut into 1/4−inch cubes

  9. In a large heavy saucepan: combine milk, heavy cream, vanilla beans and sugar. Simmer over low heat

  10. until the mixture begins to steam (half an hour).

  11. Place beaten egg yolks in a medium bowl. Whisk in a bit of the hot milk mixture. Stir egg/milk mixture

  12. back into large saucepan. Continue cooking over low heat, stirring constantly until mixture forms a

  13. 5 to 15 minutes

  14. beans and mix into custard. Throw away empty vanilla pods. Let the custard cool for 15 minutes.

  15. Fit a food processor with a metal blade. Put diced marzipan into food processor. Add one sixth of the

  16. 4 or 5 times

  17. blend until smooth (one minute). Pour marzipan custard mixture into plain custard mixture. Mix well.

  18. Pour the mixture into a a large pan, or two 9 x 5 x 3−inch pans and freeze the mixture until it is

  19. mushy. This will take at least 4 hours, because of the richness of the ice cream.

  20. Empty the ice cream mixture into a large electric mixer bowl, and beat 2 minutes at the highest speed,

  21. until fluffy. Pack into a 1/2 gallon plastic freezer container and freeze until semi−firm.


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