Lip Zmakk'in Gypsy Gelato

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 7 ounces marzipan (almond paste)
• 2/3 cup fine sugar
• 3 large eggs
• 1/2 teaspoon almond essence
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon salt
• 2 1/4 cups half-and-half
• 1 cup heavy cream
• 1/4 cup amaretto liqueur
• 1 cup crushed amaretto biscotti
• 1/4 cup toasted chopped almonds
• 1/2 cup chopped fresh strawberries
• 1/2 cup fresh raspberries or 1/2 cup frozen raspberries
• almond ice cream wafer, to serve

Recipe

• 1 combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.
• 2 add eggs one at a time – beating well after each addition. beat in the almond and vanilla essence and then add the salt.
• 3 bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture – pour it all back into the saucepan and heat over a low heat. stir it constantly until the custard thickens slightly. be careful not to let it boil or the eggs will scramble!
• 4 remove from the heat and pour into a bowl and allow to cool. add the amaretto liqueur and allow to chill over night or for several hours in the refrigerator.
• 5 stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine’s instructions. add half of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen – allow the machine to mix them into the ice cream.
• 6 pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries – gently pushing them down into the surface. freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.