A delightful homemade gelato infused with the rich flavors of amaretto and fresh berries.
Combine the marzipan and sugar in a mixing bowl and beat until smooth.
Ensure the marzipan is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mix in the vanilla essence and salt.
Use a spatula to scrape down the sides of the bowl for even mixing.
Heat the half-and-half in a saucepan until it just begins to simmer.
Stir occasionally to prevent a skin from forming.
Gradually whisk the warm half-and-half into the marzipan mixture, then return it to the saucepan.
Heat gently and stir constantly to avoid curdling.
Cook over low heat, stirring constantly, until the custard thickens slightly.
The custard is ready when it coats the back of a spoon.
Remove from heat, stir in the heavy cream and amaretto, and let cool.
Transfer to a shallow dish for faster cooling.
Chill the custard in the refrigerator for at least 4 hours.
Cover the custard to prevent it from absorbing fridge odors.
Churn the custard in an ice cream maker according to the manufacturer's instructions.
Do not overfill the ice cream maker for best results.
Transfer the gelato to a freezer-safe container and fold in the berries and almonds.
Gently fold to maintain the texture of the berries.
Freeze for 2 hours for a firmer texture or serve immediately for a softer gelato.
Let the gelato sit at room temperature for a few minutes before scooping.
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