Spicy cream ice cream with pieces of marzipan and stollen
4 servings
60 minutes
Spiced creamy ice cream with pieces of marzipan and stollen is a true delight that combines Italian culinary traditions with European Christmas motifs. Its velvety texture, delicate creamy flavor, and warming spices create a sense of coziness. Cardamom, clove, cinnamon, and star anise fill the dessert with deep aroma, while marzipan adds nutty sweetness. Stollen cut into pieces adds a pleasant textural play reminiscent of Christmas baking. This ice cream is perfect for a cozy evening with coffee or as an exquisite finish to a festive dinner. The unique combination of creaminess and spices makes it an unusual yet incredibly appealing dessert.
1
Dissolve starch in 50 ml of milk, let it sit for a couple of minutes.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 300 ml
2
In a small saucepan over medium heat, mix the remaining milk, cream, sugar, salt, and spices, bring to a boil, remove from heat, and let steep covered for 45 minutes.
- Whole milk (3.2%): 300 ml
- Cream 30% fat: 200 ml
- Sugar: 90 g
- Salt: pinch
- Cardamom pods: 4 pieces
- Cloves: 4 pieces
- Star anise: 1 piece
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
3
Strain the mixture to remove the spices, return it to heat and bring it close to a boil again, pour in the starch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth, cool to room temperature, then refrigerate overnight.
- Cream cheese: 50 g
4
Freeze in the freezer for ice cream according to the instructions, adding pre-cut small uniform cubes of stollen and marzipan in the last couple of minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours to firm up.
- Marzipan: 20 g
- Stollen (German Christmas bread): 100 g