Marzipan and Poppy Seed Ice Cream

I found this incredible recipe on a really great German blog called Rock the Kitchen! I am in love with all things Marzipan, and cannot think of anything better than a Marzipan ice-cream. The poppy seeds give it a beautiful aesthetic quality. Pair this ice-cream with a nice after dinner Amaretto, and I am in heaven. The creator of this wonderful concoction imagined a winters evening, and a pairing of hot mulled wine, and cherries. Either way I think we both agree this is a wonderful winter evening treat.


1 cup Heavy whipping cream
1.5 cups milk
8 oz Marzipan
1/2 cup sugar
5 eggs
1tbsp Poppy seeds
1 Vanilla pod


Warm cream, and milk on a low heat.
Cut marzipan into small pieces, and melt it in to the milk, and cream.
Add poppy seeds, and contents of the vanilla pod.
Let simmer for about 5 minutes.

Whisk the eggs, and sugar in a seperate bowl until foamy.
Slowly add the egg mixture to your pot while constantly stirring. Make sure that the heat is very low at this point.
Bring the heat up to a mid range again, and keep stirring with a silicone spatula until the mixture thickens slightly. Make sure that no residue builds up on the bottom of the pot, and the milk does not burn.

Take off heat, and cool overnight in the refridgerator.
Once mixture is chilled process in your ice-cream maker.

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