Baked Apple Ice Cream
  • 3 eggs
  • 1 egg yolk
  • 150 g Marzipan (5.3 oz.)
  • 500 g cream (17 oz.)
  • 200 g sugar (1cup)
  • 1 teaspoon gingerbread spice
  • ½ vanilla bean
  • 1 apple, cubed
  • ½ tablespoon butter
  • ½ cup chopped hazelnuts, roasted
  1. With an immersion blender, puree the eggs, egg yolk, and marzipan to form a smooth mass.
  2. Bring the cream, sugar, and gingerbread spice to a boil in a pot on the stove. Cut open the ½ of a vanilla bean and place into the pot of cream.
  3. Once boiling, temper the eggs by pouring about ⅓ of the hot cream into the egg mixture while whisking.
  4. Transfer everything back into the pot, stir, and turn off the heat.
  5. Cover with plastic wrap and place in refrigerator overnight.
  6. The next day (or when the cream mixture is cold) churn in the ice cream machine according to the manufacturer's directions.
  7. While the ice cream in churning, peal and cube the apple.
  8. Heat a skillet with the ½ tablespoon of butter. Add the apple and lightly saute the apple cubes. Let cool.
  9. Once the ice cream has just about finished churning, add the cooled apple cubes and chopped hazelnuts. Let the ice cream mix for about 30 seconds until just incorporated and transfer to a freezer safe container.
  10. Freeze for about 3 hours.
Recipe by Baking My Way Through Germany at