<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>374536</id>
  <title>Marzipan Ice Cream</title>
  <published_at>Sat Feb 24 11:06:20 -0800 2007</published_at>
  <post_count>5</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2325555</id>
        <content>Does anyone have a recipe for marzipan ice cream?

Thanks!

</content>
        <published_at>Sat Feb 24 11:06:20 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>65798</id>
          <name>Dafina Girl</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2328849</id>
      <content>I haven't tried this, but I found this on recipe goldmine:

http://www.recipegoldmine.com/dessiceH/dessice172.html</content>
      <published_at>Sun Feb 25 18:58:53 -0800 2007</published_at>
      <parent_id>2325555</parent_id>
      <user>
        <id>65040</id>
        <name>cheetobrain</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2329613</id>
      <content>Try Bruce Weinstein's "Ultimate Ice Cream Book". He has a recipe for almond ice cream that uses almond paste. You might be able to use the same recipe substituting marzipan. </content>
      <published_at>Mon Feb 26 07:39:08 -0800 2007</published_at>
      <parent_id>2325555</parent_id>
      <user>
        <id>10250</id>
        <name>raj1</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5081541</id>
      <content>I know this question was posed a long time ago, but I wanted to report that I recently made this recipe from Bruce Weinstein's book.  I upped the amount of almond extract a bit, because I really wanted an almondy flavor, and added in additional chunks of marzipan at the end.  It was really excellent.  I'll definitely be making it again and again.  </content>
      <published_at>Mon Oct 05 19:50:29 -0700 2009</published_at>
      <parent_id>2329613</parent_id>
      <user>
        <id>159087</id>
        <name>queenscook</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2330591</id>
      <content>I made this once by steeping almond paste in milk/cream, then following a standard recipe for vanilla ice cream, with slightly decreased sugar. It worked well, but I would suggest a straining through a chinois or cheesecloth rather than just a strainer - some ground-almond grittiness came through. Not enough to ruin it, though.</content>
      <published_at>Mon Feb 26 11:33:53 -0800 2007</published_at>
      <parent_id>2325555</parent_id>
      <user>
        <id>12806</id>
        <name>curiousbaker</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2332046</id>
      <content>thanks raj1 -- i think i'm going with standard vanilla ice cream plus expensive store-bought marzipan. will definitely strain just in case.

dg</content>
      <published_at>Mon Feb 26 17:26:43 -0800 2007</published_at>
      <parent_id>2330591</parent_id>
      <user>
        <id>65798</id>
        <name>Dafina Girl</name>
      </user>
    </post>
  </posts>
</topic>
