Those of you who have been following this blog for a while might remember my almond sorbet, which I thought was good, but a little too grainy and watery for my taste. Well, I’ve found what I wanted: it’s basically almond ice cream, which I’ve adapted to be lactose-free and to not leave me with opened, mostly used packages of ingredients. It’s very rich and creamy, and it has the consistency I wanted. The recipe is originally from the stunning blog Cannelle et Vanille.
400 ml (1 can) coconut milk
¾ cup whole lactose-free milk (reduced fat is fine too)
½ tsp salt
198 g (1 tube) marzipan, cut into 1-inch pieces
4 egg yolks
¼ cup sugar
½ tsp almond extract
Place the coconut milk, whole milk and salt in a medium saucepan. Bring to a boil.
In the meantime, place the cubed marzipan in the food processor. When the milk mixture comes to a boil, remove about ½ cup of liquid approximately and add it to the marzipan while the food processor is running. This will break up the marzipan and turn it into a creamy paste.
Add the marzipan mixture to the saucepan with the milk and return to a simmer.
In the meantime, whisk the egg yolks with the sugar in a bowl. Temper in the marzipan mixture while whisking constantly. Return the mixture to the pan and cook until the custard coats the back of a wooden spoon. Immediately strain the custard through a fine sieve into a clean bowl. Add the almond extract.
Cool the ice cream base over an ice bath and then refrigerate for about 4 hours. Churn in ice cream machine and freeze. (It may need a few minutes at room temperature to soften before it is served.)
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