Lip Zmakk'In Gypsy Gelato

1. 1

   Combine the marzipan and sugar in a bowl and beat with an electric mixer until smooth.

2. 2

   Add eggs one at a time - beating well after each addition. Beat in the almond and vanilla essence and then add the salt.

3. 3

   Bring the half-and-half to a gentle simmer in a saucepan, and then slowly beat in the warm half-and-half and the cream into the marzipan mixture - pour it all back into the saucepan and heat over a low heat. Stir it CONSTANTLY until the custard thickens slightly. Be careful NOT to let it boil or the eggs will scramble!

4. 4

   Remove from the heat and pour into a bowl and allow to cool. Add the Amaretto liqueur and allow to chill over night or for several hours in the refrigerator.

5. 5

   Stir the chilled custard well and freeze in an ice cream maker in 1 or 2 batches, according to the machine's instructions. Add HALF of the crushed amaretto biscotti with half of the toasted chopped almonds when the ice cream is semi-frozen - allow the machine to mix them into the ice cream.

6. 6

   Pour the ice cream into a freezer proof container and sprinkle the rest of the amaretto biscotti and almonds on the top, along with the strawberries and raspberries - gently pushing them down into the surface. Freeze for 2 hours for a firmer ice cream or serve straight away for a softer finish, with almond ice cream wafers.

* Per serving · 4 servings · Values may vary.