Chocolate Marzipan Ice Cream Draft

How I make it

Ice cream

1. In a medium saucepan, combine the cream, milk, salt, sugar, dextrose and marzipan. Cook over medium heat, stirring constantly with a wooden spoon, bring just to a simmer and remove from the heat.

2. Add the chocolate and cocoa and blend well with an immersion blender until smooth.

3. Stir in the almond extract and amaretto and chill thoroughly.

4. Churn in an ice cream maker for 30-40 minutes, until smooth and creamy.

5. Without an ice cream maker, pour the mixture into a large, deep tray and freeze overnight. In the morning, cut into cubes and process in a food processor until smooth with no ice crystals. Return to the freezer and repeat as needed.

Tuile cups

1. Stir all the ingredients together in a medium bowl until you have a smooth paste.

2. Spoon one sixth of the batter onto a baking sheet lined with parchment paper and spread it with an offset spatula into a thin, even 6-inch (15 cm) round. You can make several on one sheet.

3. Bake in an oven preheated to 350°F (180°C) for 1-2 minutes, until the edges are lightly golden and the centers stay pale.

4. Carefully lift with a metal spatula and quickly shape over small upturned glasses to form cups.

Chocolate sauce

1. Bring the cream and salt to a boil in a small saucepan.

2. Put the chocolate and corn syrup in a medium bowl, pour the hot cream over them and let stand for 2 minutes.

3. Whisk well until glossy and smooth. Cool to room temperature.

Serving

1. Set a tuile cup on a serving plate and fill with ice cream. Pour over some chocolate sauce, sprinkle with toasted almonds and serve right away.

What I've learned

• The tuiles set very fast, so I work quickly. If one hardens before I finish shaping it, I put it back in the oven for a few seconds.
• The almond extract is optional; I buy it at specialty baking stores.