• Home
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
  • Contact
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Food for My Family

...one plate at a time.

  • Featured
  • Recipes
    • Appetizers
    • Bakery
    • Beverages
    • Breakfast
    • Desserts
      • Bars
      • Breads
      • Cakes
      • Candy
      • Cookies
      • Frozen
      • Fruit
      • Pies
    • Homemade Pantry
    • Main Course
      • Beef
      • Casserole
      • Chicken
      • Pasta
      • Pork
      • Sandwiches
      • Seafood
      • Turkey
      • Vegetarian
    • Make-Ahead Meals
    • Pantry
    • Sauces
    • School Lunches
    • Side Dishes
      • Bread
      • Potatoes
      • Rice
      • Salads
      • Vegetables
    • Soups
  • The Kitchen Sink
    • Cooking Techniques
    • Dining Out On a Dime
    • Gardening
    • Kids in the Kitchen
    • Money-Saving Tips
    • News
    • Timesaving Secrets
    • Tried and Tested
  • From the Patio
  • Going Green
    • Manic Organic
  • Menu Planning
    • One Deal, Five Meals
    • The Monday Menu
  • Show Search
Hide Search

Marzipan Raspberry Swirl Gelato: A Taste of Italy

Shaina · July 31, 2015 · 9 Comments

Get the recipe for this creamy marzipan gelato with a fresh raspberry sauce swirl. The almond and raspberry complement the rich, frozen dessert and take you straight to the streets of Italy.
Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com


I’m sitting here with a fan blowing hot, humid air on me. It is slightly better than the alternative – still air that hangs heavy and thick around me like a cloud – but barely.

Try as I might to create a bit of order and structure to our long summer days, I’m finding that they run together. It is often mid-afternoon before I work things out and start accomplishing any sort of task at hand, instead slogging through from soccer practice to swimming to lunch to cello lessons to watering the garden.

My garden is feeling the neglect. If I’m honest, every year around this time I’m frustrated waiting for the first tomatoes, tired of pulling crab grass and other volunteer weeds from the beds, and generally not amused by the onslaught of pests and fungal infections created by hot, humid temperatures. There is a pumpkin growing through our fence and onto the neighbor’s yard. The only one, too. My sunflowers are stunted. The radishes gone to seed. Green beans picked. The strawberries have long gone dormant, and the raspberries are getting ready to close up shop. My pokey zucchini and crooked-neck squash blossom and blossom, but I’ve yet to see the fruits of these efforts. The only prolific plants are the peppers and the cucumbers this year, and I can only eat so many cucumbers before I start imagining how wonderful they’d taste if they weren’t a cucumber.
Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com
While I may be limited to my backyard and home state for summer vacation, my table needn’t have the same restrictions. We’re sending off July with a trip to Italy, embracing the origins of my favorite dessert. Perhaps chocolate is your dessert of choice. For me it’s gelato, ice cream, Italian ice, custard, sorbet, sherbet, semifreddo, granita. If it’s sweet and frozen, I’m in.

This gelato gets its flavor profile from one of my favorite summer combinations: fresh berries and creamy almonds. Whether I use them in frangipane tart or toast them sliced to sprinkle on crumbles or crisps, I never get tired of combining the two. The rich creamy profile of the almond complements the tart, sweet berry. They work well in frozen form, too.

Creamy and cool on a summer’s day, we scoop it into cones and dishes, hurrying through each bite as they melt nearly as fast as I can spoon out the servings. Fingers licked, we’re back to lying in front of the fans, lounging with our summer reading lists, sketching on pads of creamy white paper, and typing away to the white screen, filling it with bits of here and now.
Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com
Oh, July. You seemed to drag on forever, unforgiving and stifling with plenty of mosquito bites. Full of late nights, sweaty sheets, encephalitis for my youngest, swollen cheeks for my oldest, norovirus for the middle two lest they be left out, and getting hit from behind and thrown from his motorcycle for the husband, I’m not sad to see you go. Bring on August. If you need me, my body may be sitting in my hot home, but my heart and house are full, and my tongue is vacationing in Italy because the freezer is stocked with gelato.


I’m imagining the rolling green hills of Tuscany, rivers reflecting ancient stone cities, crumbling ruins, and a vibrant life as I sit in my backyard sharing the origins of gelato and ice cream with my kids. Someday we will experience all that Italy has to offer, but for now, we’re happy to enjoy a small piece of it as we sit on the patio and let the breeze cool as August rolls in.
Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

Marzipan Raspberry Swirl Gelato

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 minute

Ingredients

  • 2 1/2 cups whole milk
  • 1/2 cup cream
  • 1/3 cup granulated sugar
  • 3 large egg yolks
  • 4 ounces marzipan
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • For the raspberry sauce:
  • 1/4 cup fresh raspberries
  • 1 tablespoon granulated sugar

Instructions

  • In a heavy-bottomed pan, 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 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.
  • Return the pan to low heat. Add a 1/4 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.
  • Cool and then transfer to heat-safe container. Store in refrigerator overnight or for at least 4 hours.
  • In a small saucepan, combine raspberries and sugar. Use the back of a spoon to smash 2/3 of the raspberries. Cook until sugar dissolves and a thick sauce is formed. Remove from heat and cool.
  • 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.
  • Notes

    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.

    © Shaina Olmanson
    Cuisine: Italian / Category: Dessert

     

    Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com
    This post was created in partnership with Expedia as part of their World on a Plate Challenge. We’re celebrating Italy this month, obviously. (Not that it needs to be said, but all words, thoughts, opinions, recipes, and wanderlust are mine and mine alone.) Follow along at #expediaworldonaplate on all of your favorite social networks.
    Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

    Marzipan Raspberry Gelato Recipe via FoodforMyFamily.com

    Filed Under: Desserts, Featured, Frozen, Recipes Tagged With: summer, travel

    Reader Interactions

    Comments

    1. June @ How to Philosophize with Cake says

      August 1, 2015 at 6:30 am

      That looks like such a refreshing gelato flavor! The almond marzipan + raspberry sounds like a great combo πŸ™‚

      Reply
    2. TidyMom says

      August 1, 2015 at 10:14 am

      I’m so in love with these photos and recipe!!
      what actually is the difference in gelato vs frozen custard ?

      This is the perfect treat for summer!!

      Reply
    3. Carolee says

      August 2, 2015 at 8:45 am

      I’m with you–fresh raspberries with almond is perfect for so many things. This recipe looks amazing!

      Reply
    4. Sarah says

      August 11, 2015 at 1:40 am

      Your mouth-watering raspberry gelato looks amazing. I can’t wait to try this.

      Reply
    5. BreAnna | Crafty Coin says

      August 15, 2015 at 11:45 pm

      Just discovered your site. Love your photos! And that you focus on wholesome, natural ingredients – but leave room for indulgences like this delicious looking gelato πŸ™‚

      Reply
    6. Blue says

      October 30, 2015 at 12:29 am

      I’m like you, if it’s frozen with cream and fruit, I’m in. For my bday, my best friend bought me the Breville ice cream machine. I’ve been asking for any machine for 13 yrs so.. I was blessed to -finally- have one. And then it hit. That wall, now what? I searched for an easy recioe, found one with ricotta cheese and yogurt with berries. I set about; I achieved.. it tasted like a cheesy ice cream. It was left for me to eat the entire 2 qts. Hmm
      Slightly “burnt” from this trial.. I’ve not used tge machine hence. I’m starting to get those looks, you know, the Hey you begged for this – when you gonna make ICE CREAM? look. Oh man : (
      But i found your blog, quite by accident. . And this recipe even more so.
      I’m encouraged. Tomorrow will buy ingredients. . Why do i feel like Little Red Riding Hood tho.. sigh
      Wish me luck. Oh ya. It’s your recipe, I can’t go wrong-!
      Thank you?

      Reply
    7. theyahtzee says

      December 10, 2018 at 5:04 am

      Board games is most famous and demanding in today’s World. So i would like to recommended this Yahtzee mind twister Dice game to everyone, enjoy for free and without download. Thank you so much.

      Reply
    8. pikbee says

      January 24, 2019 at 4:04 am

      I want this ice cream although it’s still cold here πŸ™‚ Thank you for sharing the recipe! I guess I will try it this weekend.

      Reply
    9. Vox Pbx.Com says

      May 21, 2020 at 8:33 pm

      These cookies are great on their own, but to get the most out of this recipe, we chop up our rainbow cookies for a sundae like no other: almond ice cream laced with chunks of cookies and swirls of raspberry jam ( see the recipe ). It might just be our favorite ice cream flavor this summer.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]
    Subscribe to the Feed @foodformyfamily on Twitter Food for My Family on Facebook Food for My Family on Instagram Food for My Family on Pinterest Email Shaina
    Desserts In Jars
    •  :: Amazon
    •  :: Barnes & Noble
    •  :: Target
    •  :: Local Store
    Load More...Follow on Instagram

    Some of My Favorites

    Potato Leek Casoncelli Pasta with Walnut Pesto #recipe | FoodforMyFamily.com
    Grilled Turmeric Ginger Shrimp and Mango Avocado Slaw with Cilantro Lime Dressing Recipe: Food for My Family
    Homemade Salted Nut Rolls with Bourbon Caramel #recipe | FoodforMyFamily.com
    Galete Waffle Cookies recipe | FoodforMyFamily.com
    Curry Cauliflower Quinoa and Lentil Salad Recipe | FoodforMyFamily.com
    Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones \ FoodforMyFamily.com

    Copyright © 2021 · Food For My Family ·