Enchanted German Frozen Treat: A Gluten-Free Marvel

Allergens

Eggs, Dairy, Almonds

Ingredients

• 1. 2 cups heavy cream 2. 1 cup whole milk 3. 1 1/4 cups granulated sugar 4. 1/4 teaspoon salt 5. 2 tablespoons pure vanilla extract 6. 8 egg yolks 7. 1/2 cup unsweetened cocoa powder 8. 1 cup finely chopped marzipan 9. 1 cup roasted almonds, roughly chopped

Instructions

1. Begin by preparing a water bath for the custard. In a saucepan over medium heat, warm the heavy cream and milk until hot but not boiling. Set aside.
2. In a separate bowl, whisk together sugar, salt, and cocoa powder until well combined.
3. Add egg yolks to the sugar mixture and whisk until fully incorporated.
4. Slowly pour the warmed cream and milk into the egg yolk mixture, stirring constantly to avoid curdling.
5. Pour the custard mixture back into the saucepan and place over medium heat. Stir continuously until it thickens and coats the back of a spoon.
6. Strain the custard through a fine mesh sieve into a clean bowl. Allow it to cool slightly before mixing in vanilla extract. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
7. Once the custard has chilled, churn it in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the chopped marzipan and almonds.
8. Transfer the finished ice cream into a lidded container and freeze until firm, at least 4 hours.

Chef’s Insight

The combination of custard and chocolate makes this a truly indulgent dessert, while the addition of marzipan and roasted almonds adds an authentic German touch.

Notes

None