7 ounces marzipan (Almond Paste)

2/3 cup fine sugar

3 large eggs

1/2 teaspoon almond essence (extract)

1/2 teaspoon vanilla essence (extract)

1/4 teaspoon salt

2 1/4 cups half-and-half

1 cup heavy cream

1/4 cup amaretto liqueur

1 cup crushed amaretto biscotti

1/4 cup toasted chopped almonds

1/2 cup chopped fresh strawberries

1/2 cup fresh raspberry or frozen raspberries

almond ice cream wafer, to serve

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

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!

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.

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.

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.

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