Blueberry Marzipan ice cream
By: 
 
A festive blueberry- and cardamom spin on my favourite Marzipan ice cream recipe!
Ingredients
  • 500 ml (about 2½ cup) whole milk
  • 100 ml (about 2/5 cup) cream
  • 300 ml (about 1¼ cup) sugar, ALTERNATIVELY 200 ml (about ⅘ cup) sugar and 100 ml (about 2/5 cup) xylitol (birch sugar). NOTE: If your jam contains more than 40% sugar, reduce the amount of added sugar accordingly!
  • 75 gram (about ⅘ cup) ground blanched sweet almonds
  • about ½ teaspoon ground cardamom
  • 1 gram Agar agar (2 levelled teaspoons ... or less!)
  • 75 gram good quality blueberry jam
Instructions
  1. Add milk, cream, sugar/xylitol and the ground sweet almonds in a saucepan and bring to an almost-boil. Then add the Agar agar and whisk.
  2. Keep close to a simmering boil for about 4 minutes or so.
  3. Take off from the heat and let the base cool down, then chill in your fridge.
  4. Once cooled/chilled down, whisk, then churn the ice cream base in your ice cream machine (or still-freeze, using your freezer).
  5. IF YOU DON'T WANT RIPPLES: Towards the end of the (machine-)churning, add the blueberry jam and let the churning finish.
  6. IF YOU WANT RIPPLES: Once the churning is finished, put the ice cream in a freezer-safe container. Level and spread the jam evenly over the ice cream. Take a knife or a fork and swirl until you are satisfied with your rippling.
  7. To firm up your ice cream before serving (notably if you decided to go for ripples), put the container (with plastic film and lid over) in the freezer for a few hours.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2021/05/blueberry-marzipan-ice-cream/