Marzipan Raspberry Swirl Gelato

  • 2½ cups whole milk
  • ½ cup cream
  • ⅓ cup granulated sugar
  • 3 large egg yolks
  • 4 ounces marzipan
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • For the raspberry sauce:
  • ¼ cup fresh raspberries
  • 1 tablespoon granulated sugar
  1. In a heavy-bottomed pan, combine the whole milk and cream. Bring just to a simmer over medium heat.
  2. In a separate bowl, whisk together the granulated sugar and the yolks until thick and pale yellow. When the milk is simmering, remove from heat and slowly temper the yolks by adding a small bit of hot milk to the yolks while whisking. Repeat until eggs are warm, then slowly incorporate the egg mixture into the pan of milk, whisking continuously.
  3. Return the pan to low heat. Add a ¼ cup of the mixture to the marzipan and mix until smooth. Add the marzipan to pan. Continue to cook over low for 10 minutes, until all sugars have dissolved. Stir in salt and almond extract.
  4. Cool and then transfer to heat-safe container. Store in refrigerator overnight or for at least 4 hours.
  5. In a small saucepan, combine raspberries and sugar. Use the back of a spoon to smash ⅔ of the raspberries. Cook until sugar dissolves and a thick sauce is formed. Remove from heat and cool.
  6. To make the gelato: Process the almond gelato base in an ice cream or gelato maker as directed. Immediately spoon into a pre-chilled pan or container. Drop teaspoonfuls of the raspberry sauce over the ice cream as you fill the pan. Swirl with a knife at the end. Cover and freeze until hard.
In the USA marzipan has a higher sugar content and a smoother texture than almond paste. Outside the US, almond paste and marzipan are more similar and can be used interchangeably.
Cuisine: Italian
Author: Shaina Olmanson
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Recipe by Food for My Family at