Marzipan Ice Cream

Yield: 500 Milliliters
Category: Dessert / span itemprop=“recipeCategory“>Ice Cream, Germany

Creamy marzipan ice cream without eggs. This recipe is suitable for use in an ice cream maker or as a no-churn version frozen in the freezer.

INGREDIENTS

• 100 grams Marzipan paste, finely chopped
• 25 grams Powdered sugar
• 200 ml Milk
• 2 drops Bitter almond flavour
• 1 teasp. Rose water *
• 200 ml Cream

INSTRUCTIONS

1. Over low heat warm milk with marzipan paste and sugar stirring constantly.
2. Remove from heat and blitz until no lumps are left.
3. Pour marzipan milk into a cool jar and add bitter almond flavour and rose water.
4. Cool down the marzipan milk to room temperature and stir in the cream.
5. Preparation in an ice cream maker. Cool the mixture at least one hour in the fridge or 15 minutes in the freezer.
6. Beat the mixture before transfering the whole mixture into the cooled container of the icecream maker and freeze for 20 to 30 minutes.
7. Preparation in the freezer.Prepare marzipan mixture. Whip the cream and fold into the cooled marzipan milk. Transfer to a shallow freezing container and freeze covered for 5 to 6 hours at – 18°C. Stir with a fork every now and then to bring the frozen layers inwards. Warm for 10 minutes in the fridge before serving.
8. If desired serve Marzipan Ice Cream with flaked almonds.

total time: 7 h
prparation time: 15 minutes
freezing time: 6 h in the freezer