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It’s almost summer. Time to break out my ice cream maker. Not that I need an excuse to bust that sucker out and make ice cream any time of year. However, I am motivated to start churning. I’ve been thinking about adding marzipan to an ice cream flavor for a while. This is my chance. White Chocolate Marzipan Ice Cream popped into my head.
I know. Marzipan may scream Christmas holidays. But I am a marzipan freak, so I reserve the right to add it wherever and whenever I want. That’s the beauty of having a food blog. Now is a good time for non-marzipan lovers to get off my lawn.
I love this dessert for so many reasons. Firstly, marzipan holiday association aside, for me, it’s season-proof. Marzipan also screams, “fancy.” So, secondly, haul this recipe out for any special occasion. Just garnish it with a seasonal touch. For example, on Easter, serve it with a side of Peeps. On Thanksgiving, sprinkle some cinnamon or nutmeg on top. For Valentine’s Day, cover the ice cream in pretty red and pink sugar decorations. You get the idea.
Make your own Marzipan. It’s easy!
To create this White Chocolate Marzipan Ice Cream, make marzipan and then blend it into the white chocolate ice cream. A recipe for homemade marzipan is included below. This recipe uses raw egg whites. However, there are other Marzipan recipes out there where the egg whites are warmed up. Google is your friend here.
Melt white chocolate chips into the ice cream base and then also stir in whole chips as an add-in. The result is a unique sweet almond flavor. A little of this ice cream goes a long way. It’s as rich as it sounds.
White Chocolate Marzipan Ice Cream
Prep Time 45 minutes
Cook Time 25 minutes
Chill Time: 1 day 2 hours
Servings 4
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 2 cup milk
- 1 teaspoon vanilla bean paste
- 1 cup white chocolate chips divided
- 2 cups cream
- 1 cup marzipan pieces
Instructions
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Whisk together the eggs and sugar until creamy and set aside.
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Heat milk in a saucepan until just boiling.
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Slowly pour the hot milk into the egg mixture, whisking fast to temper.
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Pour the mixture back into the saucepan over a medium heat.
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Stir until mixture thickens (coats the back of a wooden spoon)
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Remove from the heat and strain into a bowl.
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Stir in vanilla and half the white chocolate chips until they melt.
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Let cool at room temperature.
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Stir in the cream.
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Cover with plastic cling film. Make sure it touches the top of the mixture.
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Refrigerate overnight.
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Transfer the cooled custard to the ice cream maker.
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Process, according to the machine's directions.
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When the custard reaches soft serve consistency, fold in the rest of the chips.
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Then add the marzipan 1/2 teaspoon at a time.
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Scrape into a freezer-proof container.
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Freeze for 2 hours until the ice cream hardens, then serve.
Homemade Marzipan Recipe
Prep Time 10 minutes
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film, place in a ziplock bag to store.
So, do you like this White Chocolate Marzipan Ice Cream? Then also check out some of these other delicious recipes:
ORANGE MARZIPAN STREUSEL CAKE
MARZIPAN CANDY POTATOES
PUMPKIN MARZIPAN ICE CREAM
10 comments
Oh this sounds heavenly, although I can imagine tasting an elegant amount of this rather than tucking in with gusto would be better for this ice-cream. I love marzipan, especially homemade and I'm just thinking, this would be super super delicious with chunks of marzipan in it too. Thanks for sharing this with WSC.
Whoah. I'm a complete marzipan fanatic and also an ice cream whore, and yet I never thought of putting them together! Brava for making your own marzipan. How long will it keep, given that you used raw egg whites? I remember one summer in Cyprus my mom made about a bucketful of marzipan from the almonds on our trees, and my brother and I ate it by the spoonful until we were sick. And then we ate some more. That's dangerous stuff to have around!
Actually I do not know the answer to that question. I used it 24 hours later and the ice cream didn't last very long. Three days tops before it was gone.
Oh how fabulous and I adore marzipan, been meaning to make my own for so long. When you add the marzipan to the ice cream, is it solid and you have to break it into tiny pieces or is it liquid enough that you can spoon it in?
The marzipan is not too solid. I just added it in 1/2 teaspoon fulls as the ice cream was churning. Easy peasy.
White chocolate and almond 'anything' go so well together. I would love to make this ice cream and add some kind of raspberry swirl..so it's like a frozen Viennese Torte 🙂 As always, so creative!
Oh..BTW..the cookies below..DAYAM, Lora, you are an artist!
The raspberry swirl idea is great. I almost doused the ice cream in leftover chocolate wine sauce but that would have been just wrong. No?
I love this especially because you made the marzipan yourself. I bet many would have opted for the easy shop bought type!
Marzipan is so fantastic and you have come up with an incredible sounding ice cream here.
Thanks so much for entering into We Should Cocoa this month 🙂
Laura@howtocookgoodfood
xxx
I've been trying to come up with an ice cream flavor to make to use up some leftover egg yolks I have…and this is so ideal since I ALSO have leftover marzipan in the fridge! SO delicious!
Love that you made the almond paste yourself! It can be pricey, which is silly considering it's just nuts and sugar. Ugh. This just goes to show that you can make some things just as easily as buying them packaged. Great ice cream!