Marzipan Apricot With Chocolate Specks

In a bowl, add the starch and 2 tablespoons of milk, mix and set aside.
In a medium pan, add the milk, cream, sugar and syrup and stir to combine. Bring to a boil over medium heat and let it cook for 4 minutes.
Take off the heat and add in the milk and starch slurry. Whisk to combine and return to heat. Let it cook for 1-2 more minutes, constantly stirring until thickened.
Cool the custard, adding in the salt and almond extract, and then cover and refrigerate overnight.
Freeze the custard in your ice cream maker and churn according to manufacturers instructions.
Melt 3 tablespoons of dark chocolate over a double boiler, then let cool enough to be added to a zip top plastic bag. Snip a small cut in the corner to drizzle. While the ice cream is churning, toward the end of the process, drizzle in the melted chocolate to create little flecks of chocolate.
Get your favorite apricot preserves, and mix 1/4 C into a bowl to loosen it up.
Roll out 1/4 cup marzipan onto clear plastic wrap in long finger width logs and cut into 1/4 inch pieces. Set aside.
Once the ice cream is firm enough, add to a freezable container. Mix in marzipan bits, swirl in the apricot, and freeze for at least 2 hours to let it finish firming up.
In a food processor, grind almonds until very very fine and a little warm. Pulse in the powdered sugar until well combined. With the machine running, add the egg white slowly. Process until it forms a dough, about 3 minutes.