Ingredients for Lip Zmakk In Gypsy Gelato
- 1 cup marzipan (finely chopped)
- Fine Sugar
- 3 large eggs
- Almond Essence
- Vanilla Essence
- a pinch of salt
- Half And Half
- Heavy Cream
- 1/4 cup Amaretto liqueur
- Biscotti
- 1 cup almonds, toasted and chopped
- Fresh Strawberries
- Fresh Raspberries
- Ice Cream Wafer
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How to Make Lip Zmakk In Gypsy Gelato
- In a large bowl, combine 1 cup of marzipan (finely chopped) and 1/2 cup granulated sugar. Beat with an electric mixer until smooth and creamy.
- Add 3 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon almond extract, 1 teaspoon vanilla extract, and a pinch of salt.
- In a separate saucepan, gently simmer 2 cups heavy cream and 1 cup half-and-half. Slowly pour the warm cream mixture into the marzipan mixture while continuously beating with the electric mixer. Pour everything back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens slightly (about 5-7 minutes). Do not boil!
- Remove from heat and pour into a bowl. Allow to cool completely.
- Stir in 1/4 cup Amaretto liqueur and refrigerate overnight or for at least 4 hours.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. This may take 20-30 minutes.
- When the ice cream is almost frozen (but still slightly soft), add 1/2 cup crushed Amaretto biscotti and 1/2 cup toasted, chopped almonds. Let the ice cream maker incorporate them.
- Transfer the ice cream to a freezer-safe container. Sprinkle the remaining 1/2 cup crushed Amaretto biscotti and 1/2 cup toasted, chopped almonds on top, along with 1 cup fresh raspberries and 1 cup fresh strawberries. Gently press the fruit into the surface.
- Freeze for at least 2 hours for a firmer consistency, or serve immediately for a softer texture. Serve with thin almond wafers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
95g
Fat
83g
Carbs
10g
