Christmas and marzipan ice cream

Christmas and marzipan ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

For this ice cream I usually make a Christmas cake and get my son to decorate it. However if you don't have the time or a willing offspring to help, then it’s fine to buy one; just make sure it’s a rich, heavy fruit cake with good, wholesome ingredients. You don't need the cake to be iced for this recipe. Take the extra marzipan mix in this recipe and churn to make a delicious ice cream in its own right.

Marzipan mix

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
200g white marzipan, cut into 2.5 cm cubes
1/2 teaspoon almond extract
1/2 teaspoon salt
2 tablespoons lemon juice

Christmas ice cream

Quantity Ingredient
800ml Basic unsweetened ice cream mix
2 tablespoons agave nectar
100ml marzipan mix
1 tablespoon brandy
125g christmas cake, diced into roughly 1 cm pieces
2 tablespoons Candied citrus peel

Method

  1. For the marzipan mix (you will only be using 100 ml of the mix in this recipe), make one quantity of the basic sweetened mix up to the point when it has reached 85°C. Add the cubed marzipan to the pan and over a low to medium heat stir until it has all melted. Remove from the heat.
  2. Add the almond extract, salt and lemon juice and leave to cool. Keep in the fridge and leave to infuse for 6 hours or preferably overnight.
  3. To make the Christmas ice cream, make one quantity of the basic unsweetened mix and prepare to the stage before cooling.
  4. Remove the mix from the heat and stir in the agave nectar. Leave to cool, then add 100 ml of the cooled marzipan mix.
  5. Take 30 g of the Christmas cake and crumble into the mix and churn. Pour in the brandy and churn in an ice-cream maker.
  6. The rest of the Christmas cake and the candied peel should be layered into the ice cream after it has been churned and as you are spreading it into the container to go in the freezer. If you place it all in the ice cream before churning you will end up with a sludgy brown ice cream.
  7. Keep in the freezer until you are ready to serve. We serve ours as a Christmas ball with a brandy parfait ball centre.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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