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1
In a bowl, add the starch and 2 tablespoons of milk, mix and set aside.
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2
In a medium pan, add the milk, cream, sugar and syrup and stir to combine. Bring to a boil over medium heat and let it cook for 4 minutes.
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3
Take off the heat and add in the milk and starch slurry. Whisk to combine and return to heat. Let it cook for 1-2 more minutes, constantly stirring until thickened.
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4
Cool the custard, adding in the salt and almond extract, and then cover and refrigerate overnight.
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5
Freeze the custard in your ice cream maker and churn according to manufacturers instructions.
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6
Melt 3 tablespoons of dark chocolate over a double boiler, then let cool enough to be added to a zip top plastic bag. Snip a small cut in the corner to drizzle. While the ice cream is churning, toward the end of the process, drizzle in the melted chocolate to create little flecks of chocolate.
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7
Get your favorite apricot preserves, and mix 1/4 C into a bowl to loosen it up.
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8
Roll out 1/4 cup marzipan onto clear plastic wrap in long finger width logs and cut into 1/4 inch pieces. Set aside.
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9
Once the ice cream is firm enough, add to a freezable container. Mix in marzipan bits, swirl in the apricot, and freeze for at least 2 hours to let it finish firming up.
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10
In a food processor, grind almonds until very very fine and a little warm. Pulse in the powdered sugar until well combined. With the machine running, add the egg white slowly. Process until it forms a dough, about 3 minutes.
