ALMOND ICE CREAM

MAKES ABOUT 6 CUPS

ALMOND paste, sometimes called marzipan, can be found in the
baking aisle of most supermarkets or from New York Cake and Baking
Distributors (800-942-2539). The most common package is a 7- or 8-ounce
tube or can.

7 ounces almond paste
2/3 cup sugar
3 large eggs
½ teaspoon almond extract
¼ teaspoon salt
2 cups half-and-half
1 cup heavy cream

Combine the almond paste and sugar in a medium bowl and beat with an
electric mixer until the mixture is completely smooth. Add the eggs one at
a time, beating well after each addition. Beat in the almond extract and salt.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the almond paste mixture. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot almond custard through a strainer into a large, clean bowl.
Allow the custard to cool slightly, then stir in the heavy cream. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

ALMOND LINZERTORTE ICE CREAM Stir 2 tablespoons water into ½
cup raspberry jam to loosen it up. Swirl the jam plus 2 tablespoons chopped
toasted almonds (see page xvi) into the finished ice cream. Take care not
to overswirl or the jam will “melt” into the ice cream. Streaks of jam should
be visible. Serve immediately or freeze until firm.

ALMOND POPPY SEED ICE CREAM Add 2 teaspoons poppy seeds to
the custard along with the cream. Proceed with the recipe as directed.
CHOCOLATE ALMOND ICE CREAM Add 4 ounces chopped semisweet
chocolate to the half-and-half before simmering. Stir until the mixture
simmers and the chocolate is completely melted. Proceed with the recipe
as directed.

ITALIAN ALMOND ICE CREAM Add ¼ cup amaretto liqueur to the
custard before freezing. Add ½ cup crumbled amaretti cookies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
cookies. Proceed with the recipe as directed.

STRAWBERRY ALMOND ICE CREAM Stir 2 tablespoons water into ½
cup strawberry preserves to loosen it up. Swirl the preserves into the finished
ice cream. Take care not to overswirl or the preserves will “melt”
into the ice cream. Streaks of preserves should be visible. Serve immediately
or freeze until firm.