Marzipan Ice Cream

Instructions

1. 1

   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 In a large heavy saucepan: combine milk, heavy cream, vanilla beans and sugar.

2. 2

   Simmer over low heat until the mixture begins to steam (half an hour).

3. 3

   Place beaten egg yolks in a medium bowl.

4. 4

   Whisk in a bit of the hot milk mixture.

5. 5

   Stir egg/milk mixture back into large saucepan.

6. 6

   Continue cooking over low heat, stirring constantly until mixture forms a thin custard (5 to 15 minutes).

7. 7

   Remove pan from heat.

8. 8

   Scrape the black vanilla seeds inside vanilla beans and mix into custard.

9. 9

   Throw away empty vanilla pods.

10. 10

    Let the custard cool for 15 minutes.

11. 11

    Fit a food processor with a metal blade.

12. 12

    Put diced marzipan into food processor.

13. 13

    Add one sixth of the warm custard mixture and pulse until the marzipan softens (4 or 5 times).

14. 14

    Add another one sixth and blend until smooth (one minute).

15. 15

    Pour marzipan custard mixture into plain custard mixture.

16. 16

    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.

17. 17

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

18. 18

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

19. 19

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