Creamy vanilla ice cream with pieces of marzipan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Heat milk and vanilla pod, but do not boil. Remove from the heat, allow to cool briefly, then remove the vanilla pod.

2. 2

   Mix egg yolks, sugar and vanilla pulp with the whisks of the mixer in a hot water bath until creamy. Add the vanilla milk bit by bit and whip for 8-10 minutes until thick and creamy. (Attention! Do not boil, otherwise the vanilla mass will curdle.) Let it cool down.

3. 3

   Roughly chop the marzipan bread. Whip the crème fraiche with the whisk of the mixer for 2-3 minutes. Fold both into the vanilla mixture. Pour the ice cream mixture into an empty, clean plastic ice cream container or a casserole dish (approx. 1.5 l capacity) and cover with a lid.

4. 4

   Freeze for 6 hours (preferably overnight). If the mass separates, stir once or twice.

5. 5

   Remove the vanilla ice cream from the bowl 10-20 minutes (depending on room temperature) before serving and let it thaw. Use an ice-cream scoop to cut out balls and put them into ice-cream wafers. Refreeze remaining ice cream.

6. 6

   The ice cream scoops can be rolled or dipped in almonds, nuts or chocolate sauce.

Nutrition Facts

KCAL
120 kcal

CARBS
10 g

FATS
8 g

PROTEINS
2 g