Marzipan ice cream

You may also like...

11 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.

  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 […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.