Marzipan ice cream with poppy seeds

Ingredients for 4 servings:

• 400 ml cream
• 50 g poppy seed flour or to taste
• 150 g marzipan or to taste
• 4 eggs
• possibly cinnamon or rum

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

without ice cream maker

First, separate the eggs and beat the egg yolks in a bowl with a whisk for about 5 minutes until frothy. Next, heat the cream in a saucepan and dissolve as much marzipan as you like (depending on how intense the flavor of the ice cream is). Next, add as much poppy seed mixture (used for making poppy seed rolls) as you like and bring the mixture to a boil, stirring constantly. Tip: You can use regular poppy seeds instead of the poppy seed mixture. However, the starch in the poppy seed mixture helps the cream mixture thicken better later. Once all the ingredients have dissolved in the cream, fold the cream mixture into the egg mixture and then heat briefly again. If you like, refine the ice cream mixture with a little cinnamon or a shot of rum. Then transfer everything to a freezer container and freeze for at least 3 hours.