This was the ice cream we had for dessert in New Year's Eve. According to my family, it is the best ice cream I have made. To be honest, I had a leftover of marzipan that I have for some bombon, and some candied orange peel. I mix together with my base for ice cream.....and voila....a delicious treat!
Marzipan and Orangette Ice Cream
Marzipan (the same that I use for my Christmas sweets)
115 grams of almond (very grinded, but not flour)
60 ml of water
40 grams of sugar
2 drops of lemon juice
Your favorite liquor (rum, cognac)
1 teaspoon of almond essence
In a pot, mix water, sugar and 2 drops of lemon juice. Let it boil. Once the liquid has been reduced (about 30-40 % of reduction), add few drops of your favorite liquor. Incorporate the grinded almond in a "rainy" motion, and stir it well. Add the almond essence. Mix it well. The mixture has to be sticky, but able to work with your hands. The mix has to become off of the sides of the pan. Let it cool.
1/2 can condensed milk
1/2 can evaporated milk
1/2 cup of milk
1 egg yolks
1 tablespoon of cornstarch
In 1/4 cup milk, dissolve the cornstarch and the egg yolk. Heat the remaining milk, and slowly add the milk to the egg yolks and cornstarch. Cook until it forms a cream. Let it cool.
In a blender, combine the condensed milk with the milk cream (cold). Put it in a bowl, and mix it with the marzipan. Add chopped orangettes.
Beat the evaporated milk until you have a very strong foam. Carefully, stir it into the marzipan/cream milk/orangettes mix slowly to maintain the bubbles. Place the mix in the ice cream machine.......ENJOY!!