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

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%

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

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Marzipan Ice Cream

Ingredients

Ice Cream Base

Method

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