Marzipan Ice Cream

Name: Marzipan Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 200 g / 7.05 oz / 4% glucose powder; 533 g / 18.81 oz / 10.67% sugar; 500 g / 1 lb 1.64 oz / 10% almond paste (50% nuts); 67 g / 2.35 oz / 1.33% trimoline; 153 g / 5.39 oz / 3.06% milk powder; 3.18 kg / 7 lb .17 oz / 63.59% milk; 18 g / .64 oz / .35% Stabilizer-Emulsifier Mix; 350 g / 12.35 oz / 7% egg yolks

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

3.18 kg / 7 lb .17 oz / 63.59%

Dessert
Gluten-free
Vegetarian
ice cream

Method

Make the ice cream base according to the Modern Ice Cream Method. Add the almond paste (broken up in pieces) while the ice cream base is still hot. Whisk thoroughly to completely incorporate the almond paste solubles.
Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
Once the b