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Marzipan Ice Cream
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270 Grams | Powdered Milk |
145 Grams | Sugar |
120 Grams | Invert Sugar |
650 Grams | Almond Paste |
1750 Grams | Water |
12 Grams | Stabalizer |
Bring everything except almond paste to lukewarm. Add almond paste in chunks. Put in mixer until
smooth. Pasturize at 850 C. Chill overnight. Spin.
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