Beat egg with egg yolk and sugar first warm, then cold (peel to rose at approx. 80 ° C). Do not add 60 g milk until it is whipped and has cooled down again. Stir the marzipan with 25 g milk until smooth and add to the whipped cold mass. Whip the cream. Mix the kirsch with a little cream, then stir this into the cream. Fold the cream into the mixture. Carefully but evenly fold the almonds into the mixture.
Put in molds, cover with foil, put in the freezer and let freeze.
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