Thursday, May 17, 2012

White Chocolate Marzipan Ice Cream




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 but finding these two May challenges back to back motivated me to start churning.


This month's Blogger's Scream for Ice Cream Challenge hosted by Kavey Eats and We Should Cocoa Almond Challenge hosted by How To Cook Good Food. (We Should Cocoa was created by the Chocolate Teapot and the Chocolate Log Blog ) respective chocolate and almonds challenge flavors inspired me to create a new ice cream. 




I've been thinking about adding marzipan to an ice cream flavor for a while. This was my chance. White chocolate marzipan ice cream came to mind. A perfect entry for both challenges.




First I made my own almond paste and then blended it into the white chocolate ice cream. The result was a unique sweet almond flavor. A little of this ice cream goes a long way.


White Chocolate Marzipan Ice Cream


For the marzipan*:
(From Marzipan By Carol at AllRecipies.com)


Ingredients:
  • 2 cups powdered sugar
  • 1/2 pound ground blanched almonds
  • 2 egg whites
  • 1/2 teaspoons salt
  • 1/2 teaspoon almond extrac
*I used raw egg whites. If you are uncomfortable with this, there are other recipes available on the internet that heat up the mixture.


Directions:
  • Place all ingredients in a food processor and process until all ingredients are completely blended.
  • Chill mixture for 24 hours before using. 

For the White Chocolate Ice Cream:
(Barely adapted from Rich White Chocolate Ice Cream from IceCreamRecipes.com)


Ingredients:
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 1 teaspoon vanilla bean paste
  • 9 ounces of white chocolate chopped and divided in half
  • 2 cups cream
Directions:
  • Whisk together the eggs and sugar until creamy and set aside.
  • Heat milk in a saucepan until boiling.
  • Slowly pour the hot milk into the egg mixture whisking fast to temper.
  • Pour the mixture back into the saucepan and put  it over a medium heat.
  • Stir until mixture thickens (coats the back of a wooden spoon)
  • Remove from heat and strain into a bowl.
  • Stir in vanilla and half the white chocolate pieces until they melt.
  • Let cool at room temperature.
  • Stir in the cream and place in refrigerator overnight.
Make the Ice Cream:
  • Remove cooled custard from fridge and place into the ice cream maker.
  • Churn according to the machine's directions.
  • When custard becomes the consistency of soft serve add the chips.
  • Add the marzipan 1/2 teaspoon at a time.
  • Scrape into a freeze proof container and place in the freezer for a few hours more until the ice cream hardens, then serve.

10 comments:

  1. 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!

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  2. 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!

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  3. 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

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  4. 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!

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    Replies
    1. 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?

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  5. 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?

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    Replies
    1. The marzipan is not too solid. I just added it in 1/2 teaspoon fulls as the ice cream was churning. Easy peasy.

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  6. 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!

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    Replies
    1. 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.

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  7. 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.

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Thank you for your comments and feedback. I love hearing from you!