Marzipan ice cream

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16 Responses

  1. Cheryl Phillips says:

    How can I make your recipe diabetic friendly?

  2. Alice says:

    Are Agar Agar flakes ok or does it have to be powder?

  3. mike says:

    If I’m using the still-freeze method, when would i add the cream? Or should i skip that step?

    • Anders says:

      Mike,
      When still-freezing, I would say that, for the best results, you should probably add the cream together with the milk from the very beginning. You could also add the cream towards the very end, before you put the ice cream base into the freezer to freeze, but that method really works better with an ice cream machine. Best of luck!

  4. Rhian says:

    Hi,
    Is there anything else I can use instead of Agar agar? It’s proving hard to get hold of.

    Thanks

    • Anders says:

      Rhian,
      As Agar agar is a stabiliser, you could try with any other stabiliser (you can find a few listed in the post-link!). You could, for instance, try your luck with starch! If you search the site, you will find plenty of recipes using the ‘sicilian gelato’ base: I hope it will serve you well, in the absence of agar agar.

  5. Knut Bulow says:

    Hello I enjoyed the web page. I would like to know where you can buy the pig mold. As it is similar to the Christmas pigs I grew up with.

    Regards Knut

    • Anders says:

      Hello Knut.

      I wish I knew, but the nice marzipan pig was bought in a store and I have not come across any such moulds for sale.

  6. fiona dean says:

    hello! (sorry, this isn’t a recipe question) i’d actually love to know where the red whisk type tool is from or what it is called!? i’ve seen and asked about it on a korean youtubers channel and i’ve google search evvvvvvvvery combination i can think of to find it, without luck.

    i hope you can help! thank you

    • Anders says:

      Hi Fiona,
      Yes – that whisk is really great, and is one of my all-time favourite kitchen tools!
      It is called the Omega Visp (Visp = Whisk, in Swedish), and is actually of Swedish design.
      While it should be possible to order it from some Swedish stores, I’m afraid I can only encourage you to find an international reseller (at Amazon, it was
      unfortunately marked “currently unavailable” when I just checked …). Good luck in hunting one down!

  7. Adam says:

    Hi Anders.
    I’ve read somewhere that agar should be dissolved in a little amount of water than boiled and added to the milk-cream base. The problem is that this additional water spoils the structure of our ice cream.
    I’ve read also that the cream and milk shouldn’t be boiled. The pasteurisation of ice cream base is around 65-85C. So do you think such a temperature will be enough for the agar begin to work? Is it possible to add the agar powder mixed with sugar etc at the beginning of the heating proccess and heat all up to 80C?
    Do you think it will work?
    Best regards. Adam

    • Anders says:

      Hi Adam,
      I’m not sure where you have picked up these pieces of information – while agar can be dissolved in a small amount of water, it is totally possible to use it straight off in a recipe like this one (without any prior dissolution in a smaller amount of water). And why should cream and milk not be boiled? Again, I don’t really see the reasons here (apart from the obvious, namely that one should avoid the milk boiling over).

      You may well experiment with lower temperatures, but as far as I know, agar needs the higher temperature to activate properly.

  1. 27/10/2017

    […] to stay true to the basic marzipan-base flavour, I basically turned to my trusty marzipan ice cream recipe. As you will see, it is rich both in almonds and in sugar but for a reason: reducing either will […]

  2. 20/06/2019

    […] Marzipan Ice Cream  […]

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