Pistachio-marzipan ice cream with pistachio-marzipan Variegato

Preparation:

First make pistachio paste, according to the recipe nut paste.

Heat the marzipan with milk, melt it, mix well.

Mix the dry ingredients, add to the milk mix, mix on the highest level, heat to 85 ° - hold briefly, cool a little, add the pistachio paste and maple syrup, mix on the highest level, then add the cream first, mix briefly.

Stir cold in a water bath.

Leave to mature in the refrigerator for 3-6 hours.

Mix, freeze. (If desired, add green food coloring before freezing.)

Possibly with Variegato Layer in the ice bucket.

Melt the marzipan in the warm cream.

Mix all ingredients, bring to the boil briefly.

According to the accounting, the first recipe was perfectobut too sweet and too firm for me !!

Changed the ingredients and re-tested it, so it is perfecto!