Marzipan ice cream
Next to eating marzipan or almond paste, this ice cream comes pretty close to the real thing - a great delight for all lovers of the almond confection, in other words
  • 500 ml (about 2½ cup) whole milk
  • 330 ml (about 1.4 cup) sugar
  • 1 gram Agar agar (2 levelled teaspoons ... or less!)
  • 200 ml (about ¾ cup) ground blanched sweet almonds
  • 100 ml (about 0.4 cup) cream
  1. Add milk, sugar and the ground sweet almonds in a saucepan and heat until warm/hot. Then add the Agar agar and whisk.
  2. Bring to a boil, then turn down the heat to a simmer for about 4 minutes.
  3. Take off from the heat and let cool down, possibly even chill.
  4. Once cooled/chilled down, whisk, then churn the ice cream base in your ice cream machine (or still-freeze, using your freezer).
  5. Towards the end of the (machine-)churning, add the cream and let the churning finish.
  6. Once ready, enjoy the ice cream fresh on the spot or store in freezer-safe container (with plastic film and lid over) in the freezer.
Note that the Agar agar should be added to warm liquid and be brought to a boil in order to properly "activate" its gelling qualities. Also note that you could probably get a very nice stabilising result even with less Agar agar than what is set out in the recipe - if you do not like ice cream bases that settles too firmly, I would suggest trying with only about ½ of the Agar (= slightly more than 1 teaspoon).