Sicilian Marzipan Ice Cream
Use the ice cream technique that Stephanie suggests in Cuisinette Recipes. Use real cream, not ultra pasteurized, and don’t substitute skim or low fat milk either. If you are concerned about calories when you eat ice cream, just have a smaller portion. A bit of Stephanie’s Hot Fudge sauce is quite nice with this This particular marzipan is packed with so much flavor and texture that it is the only one we recommend for the ice cream.
For 1 people ()
- 1 cup(s) whole milk
- 3 cup(s) heavy cream
- 4 egg yolks
- 0.5 cup(s) India Tree superfine sugar
- 6 ounce(s) Sicilian Organic Marzipan
Sicilian Marzipan Ice Cream Directions
Heat the heavy cream and milk in a copper saucepan or an aluminum one. Add the diced marzipan in this mixture. At the same time, in a mixer bowl, beat the yolks and sugar with the paddle beater.
By the time the cream mixture comes to a boil, the yolk mixture should be be thick and silky. You will now take some of the hot cream mixture and add it to the yolk mixture to "temper" it. Whisk as you are adding the hot mixture to the room temperature mixture.
Pour back into the hot cream off the burner and then test with an instant read thermometer. If your temperature reading is about 180 deg F, it is ready to be strained. If it is below that, return to the heat until that temperature is reached. Always stir with a wood spoon and not a whisk.
As with pastry cream, if you stir with whisk, you will get air bubbles which will make a rougher mixture when cooled. Strain through a fine mesh chinois or hemispheric strainer and chill.
If you desire a strong almond flavor, use our almond essence and taste. Ice cream’s flavors are more pronounced when frozen. When it is cool, churn in the ice cream freezer.