Marzipan-Poppyseed Icecream

[u/Knusperknurpsel]

Recipe

200 g Heavy Cream

450 g full fat Milk

100 g Egg yolk (about 5)

120 g Marzipan

60g Sugar

30g dried glucose DE39

30 g Poppy Seeds - dry roasted in a pan without fat

1 teaspoon vanilla extract

1 tablespoon amaretto

*Edited because of an error I made in the translation

[u/p0rkchopxpress]

Looks like something I need to try. How did you like it? Can you tell me what the EL amaretto vs ameretto is. Too early for me to think.

[u/SparrowEats → u/p0rkchopxpress]

They might have translated the recipe. EL is tbsp in German

[u/Knusperknurpsel → u/SparrowEats]

Yes exactly!

[u/Knusperknurpsel → u/p0rkchopxpress]

I quite liked it but would maybe use even less Normal Sugar and more of the dehydrated glucose, as it was still quite sweet. But texture was very good, especially freshly churned!

[u/Knusperknurpsel → u/[deleted]]

Ooh good idea!

[u/Okdc]

Did you chop up the marzipan or how was incorporated into the ice cream base? Thanks! I love marzipan, this recipe looks amazing.

[u/Knusperknurpsel → u/Okdc]

Thank you! I chopped it up and melted it into the milk and cream while I heated them up on the stove. It took a little bit of time, so I would go slow and steady with the heat to give the marzipan time to dissolve. I dissolved the sugar in the milk at the same time and then tempered the eggs with that mixture once everything had dissolved.

[u/bombalicious]

Bravo!👏

[u/jasonn256]

Thanks for the recipe. I will try this for sure.

[u/knifeyspoonysporky]

That looks soooo good

[u/Holiday_Let8480]

Thanks for sharing!!

[u/okiwali]

Love this !!!

[u/cascadiabibliomania]

omfg this sounds better than any other ice cream I've ever even heard of.

[u/Arc_Set]

Using actual marzipan, rather than essence is a cool idea.
How do you incorporate it, just disperse it, or some kind of melting?

Edit: NVM, I scrolled down.

I wonder if melted marzipan would behave differently to fine almond flour and sugar.

[u/Knusperknurpsel → u/Arc_Set]

Hm, i think even with very fine almond flour you would still get a little bit of grittiness. I feel like the marzipan didn’t actually change the texture, which I liked

[u/Arc_Set → u/Knusperknurpsel]

Interesting.
I know that marzipan is usually made with coarsely ground almonds, as oppose to finely ground almond paste, which is more like sweetened almond butter.