John Myers
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Dessert: Plum Ice Cream with Marzipan
The perfect dessert: plum ice cream with marzipan recipe with a picture and simple step-by-step instructions.
The ice
- 200 ml Milk
- 200 ml Cream
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 piece Organic egg yolk L
- 100 g Marzipan raw mass
The plum compote
- 500 g Fresh plums
- 3 tablespoon Sugar
- 1 teaspoon Ground cinnamon
The ice
- Put the milk with the cream, sugar, vanilla sugar, egg yolk and chopped marzipan in a larger saucepan and beat with the hand blender.
- Heat this mixture slowly while stirring – DO NOT BOIL – and then let it cool down.
The compote
- Stone the plums and cut into small cubes. Bring to the boil together with sugar and cinnamon in a saucepan and steam until soft.
The finish
- Approx. Puree 4 tablespoons of the compote and add to the ice cream mixture together with another 4 tablespoons. Mix everything well.
- Pour the mixture into a suitable container and put it in the freezer.
- After an hour, stir the ice cream well and repeat this every 30 minutes. This way, no ice crystals form and the ice cream stays creamy.
- To serve, put some compote in a dessert glass, put a scoop of ice cream on top, some compote on top and finally ice cream. Drizzle some of the compote juice over it and garnish the sundae with wedges of a fresh plum and a few Amarettini biscuits.
- Note 8: The amount of ice is enough for approx. 8-10 servings. The compote is calculated for 4 servings.
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