This recipe is one I've been thinking about for quite some time. I'm something of a marzipan freak. I'd eat it three meals a day if I could. Something about the flavor, the sweet scent of bitter almond, it's intoxicating. There really aren't enough almond ice creams in the world. And by almond I'm not talking about bits of nuts in a bland base. I'm talking about the essence of almond, about intensely marzipan flavored ice cream. There was a Ben & Jerry's flavor floating around at one point called Mission to Marzipan. I had it once, and have never seen it again. I fear it has gone the way of Cannoli and Egg Nog (yes, B&J's has a flavor graveyard of their 'dearly departed' flavors). Needless to say I'm not going to wait around for the flavor to be resurrected. Nope. I'm going to satisfy my marzipan madness on my own terms. This ice cream is surprisingly simple: a rich, almond-flavored custard base, swirled with a soft ribbon of marzipan (or almond paste, to be precise). It may not look

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