Lip Zmakk'in Gypsy Gelato

Recipe by AuntWoofieWoof
READY IN: 26hrs




  • 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.