Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Marzipan Ice Cream




Source of Recipe


...


List of Ingredients




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

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



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.