Lip Zmakk'in Gypsy Gelato
- Reviews 8
Ready In: 26 hrs
Serves: 6-8
Ingredients
- 7 ounces marzipan (Almond Paste)
- 2⁄3 cup fine sugar
- 3 large eggs
- 1⁄2 teaspoon almond essence
- 1⁄2 teaspoon vanilla essence
- 1⁄4 teaspoon salt
- 2 1⁄4 cups half-and-half
- 1 cup heavy cream
- 1⁄4 cup amaretto liqueur
- 1 cup crushed amaretto biscotti
- 1⁄4 cup toasted chopped almonds
- 1⁄2 cup chopped fresh strawberries
- 1⁄2 cup fresh raspberries or 1⁄2 cup frozen raspberries
- almond ice cream wafer, to serve
Directions
- Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
- Add eggs one at a time – beating well after each addition. Beat in the almond and vanilla essence and then add the salt.
- Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture – pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble!
- Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
- Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine’s instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen – allow the machine to mix them into the ice cream.
- Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries – gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.
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