Hello September! I welcome you with open arms. I don’t know about the rest of you, but I am SO ready for cooler temps and warmer clothes. I am ready to retire my summer dresses for the season and move on to jeans and cozy sweaters. Oh- and down comforters! Buuuttt, before we completely say goodbye to summer, I need to quickly get down to business with a few recipes. I have been neglecting the blog way too much this summer, so stay tuned for a few last warm-weather dishes that you need to make before we move on to comfort food and pumpkin spice.
First up, is this amazinngg gelato. I am saddened to say that this is the only ice cream I made this summer. Gasp! My poor ice cream maker was feeling very neglected this summer. I promised it I’d make up for it this winter and next summer. Well, after I threatened it, saying that it better shape up its’ act and start actually hardening the ice cream I make instead of a soupy mess it insists on producing. Anyway, this gelato is heavenly, regardless of how my ice cream maker performs. I am pretty sure I didn’t share when I made it. (I am that mom.) This was my first time using marzipan (almond paste) in ice cream, but oh boy, it was delicious. Creamy and sweet from the marzipan, but slightly tart from the fresh raspberries. Go take advantage of those fall raspberries and make this!
Recipe adapted from Food For My Family
For the ice cream
- 2 1/2 cups whole milk
- 1/2 cup cream
- 1/3 cup granulated sugar
- 3 large egg yolks
- 4 oz. marzipan (almond paste), chopped
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For the raspberry sauce
- 1/2 cup fresh raspberries
- 1 Tablespoon granulated sugar
- Place the marzipan in a medium size bowl. In a medium saucepan, combine the whole milk and cream. Bring just to a simmer over medium heat.
- In a separate bowl, whisk together the granulated sugar and the egg yolks until thick and pale yellow. When the milk is simmering, remove from heat and whisk in a small amount into the egg mixture. Slowly pour the tempered egg yolks into the warmed cream mixture, whisking the entire time.
- Return the saucepan to low heat. Add a 1/4 cup of the mixture to the marzipan and mix until smooth. Add the marzipan to the saucepan. Continue to cook over low heat for 10 minutes, until the sugars have dissolved. Stir in the salt and almond extract.
- Pour into a bowl or a heat-proof container, cover and refrigerate for at least 4 hours, or over night.
- Meanwhile, in a small saucepan, combine raspberries and sugar. Use the back of a spoon to smash most of the raspberries. Cook until the sugar has dissolved and a thick sauce is formed, 4-5 minutes. Remove from heat and let cool. Store in the refrigerator until ready to churn the ice cream.
- The following day, or after the mixture has completely cooled, pour into the base of an ice cream maker and process according to the manufacturer's directions. When transferring the gelato to a freezer container, layer with the raspberry sauce, and swirl with a knife. Serve or store in the freezer.