Recipe ingredients
- 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
Recipe method
- In a large heavy saucepan combine milk, heavy cream, vanilla beans and sugar. Simmer over low heat until the mixture begins to steam.
- 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.
- 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.
- Add another one sixth and blend until smooth. 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.
Other ice cream recipes:
Marzipan ice cream recipe
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