Name: Mozart ball ice cream
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: ca 1000 g

Mozart ball ice cream

The Austrian cult ball as delicious ice cream or should I rather write ...

the calorie bomb now also as creamy ice cream;))

This ice cream is a little more complex to produce. However, one is rewarded for the work.

Due to the many components, it is really a special kind of taste experience

Ingredients

Preparation

Marzipan icecream
Step 1:
Mix all dry ingredients for the marzipan ice cream
Step 2:
Chop up the marzipan and add to the milk
Step 3:
Add the dry ingredients to the marzipan milk and mix everything for at least two minutes on the highest level
Step 4:
Nutella Variegato
Step 1:

mix all dry ingredients
Step 2:
Put the cream and water in a saucepan, stir in the dry ingredients and heat
Step 3:
Stir in the Nutella cream and heat until it starts to boil
Step 4:
remove the saucepan from the stove, set aside and let cool down
Step 5:
Pistachio paste
Step 1:

for the pistachio paste, roast the pistachios at 160 degrees for 7-8 minutes
Step 2:
Cool the roasted pistachios in the blender and mix into a creamy paste. If necessary, let the mixer cool down in between, otherwise the paste will be bitter
Step 3:
put the creamy pistachio paste aside and let cool
Step 4:
pistachios Variegato
Step 1:

Melt the butter and sugar in the cream in the saucepan
Step 2:
Stir in the honey and pistachio paste and bring to the boil while stirring until it starts to get thick
Step 3:
Taj variegato Remove from the hotplate, set aside and let cool down
Step 4:
Making marzipan ice cream
Step 1:

when all the ingredients (paste, Variegatos) have cooled down, the individual components produced are layered in the container, for example a layer of marzipan ice cream, then a layer of pistachio paste Variegato , a layer of Nutella Variegato... when all the ingredients are layered, swirl once with a fork