If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: After making The Seven-Layer Cookie at Christmas for the first time, a few years ago, it quickly became one of my favorite cookies to make. While a little time-consuming, making the cookie always proves to be oh so worth it! I often think about making them in the summer months, but it just seems to take the charm away from a cookie I normally reserve for the holidays. This ice cream is the perfect solution! It's a cool treat with fruity, rich flavors to tide me over. The light almond flavor of the ice cream, mixed with swirls of sweet apricot, balanced with the bite of marzipan (what I like to think of as a sophisticated version of cookie dough) and bits of dark chocolate. This is the best ice cream that I have ever made! Jeni, please pick this! - The Wholesome Home
Food52 Review: Almond lovers everywhere, this is the ice cream for you. The recipe starts with an almond-flavored base that is then adorned with chunks of homemade, easy-to-make marzipan, swirls of apricot preserves, and specks of dark chocolate. The recipe lends itself well to making adjustments based on personal preference, and it's easy to add more (or less) apricot or chocolate to balance the almond flavor. - figgypudding
Makes about 1 quart
Ice cream base
- 2 cups whole milk
- 1 1/4 cup heavy cream
- 2/3 cups sugar
- 1 tablespoon plus 1 teaspoon tapioca starch
- 2 tablespoons tapioca syrup or golden syrup
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon organic almond extract
- 1/4 cup apricot preserves (I use Crofters)
- 1/4 cup homemade marzipan
- 3 tablespoons chocolate chips
- In a bowl, add the starch and 2 tablespoons of milk, mix and set aside.
- In a medium pan, add the milk, cream, sugar and syrup and stir to combine. Bring to a boil over medium heat and let it cook for 4 minutes.
- Take off the heat and add in the milk and starch slurry. Whisk to combine and return to heat. Let it cook for 1-2 more minutes, constantly stirring until thickened.
- Cool the custard, adding in the salt and almond extract, and then cover and refrigerate overnight.
- Freeze the custard in your ice cream maker and churn according to manufacturers instructions.
- Melt 3 tablespoons of dark chocolate over a double boiler, then let cool enough to be added to a zip top plastic bag. Snip a small cut in the corner to drizzle. While the ice cream is churning, toward the end of the process, drizzle in the melted chocolate to create little flecks of chocolate.
- Get your favorite apricot preserves, and mix 1/4 C into a bowl to loosen it up.
- Roll out 1/4 cup marzipan onto clear plastic wrap in long finger width logs and cut into 1/4 inch pieces. Set aside.
- Once the ice cream is firm enough, add to a freezable container. Mix in marzipan bits, swirl in the apricot, and freeze for at least 2 hours to let it finish firming up.
- 1 eggwhite
- 8 ounces blanched almonds
- 8 ounces powdered sugar
- In a food processor, grind almonds until very very fine and a little warm. Pulse in the powdered sugar until well combined. With the machine running, add the egg white slowly. Process until it forms a dough, about 3 minutes.