Marmalade Ice Cream
Ingredients:
1 pint (500ml) single/light cream
1/4 pint (125ml) double/heavy cream
3 egg yolks, 4 oz (100g) caster sugar
8oz (200g) marmalade such as course cut, dark Seville type *
* ideas for choice of marmalade include orange, grapefruit, ginger BUT NOT USE the sweet jelly type as it produces far too sweet a taste in the ice cream.
Pour the single/light cream into a pan and heat up almost to boiling point (DO NOT BOIL). In a separate bowl whisk together sugar and egg yolks until the mixture's fluffy (not stiff). Stir in the hot cream. Put the bowl over a pan of hot but not boiling water and wait for the custard to thicken, stirring all the time. Take the pan off the heat and stir in your chosen marmalade, stirring until fully melted and then leave the mixture to cool. When the custard is actually cold, whip the double/heavy cream until it's stiff and mix into the custard. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
ERIK SAYS: The marmalade recipe says not to use too sweet a marmalade. So didn't. And it came out sort of bitter. I hear it was OK with chocolate sauce, but it was gone by the time I got to the kitchen to try that....
LYNDA SAYS: The bitter orange marmelade was verging on not quite sweet enough plain but was delectable with the dark chocolate syrup (in case anyone in the Champaign/Urbana area cares, the one place I've found the Hershey's dark chocolate syrup locally is, of all stores, the Super K-Mart). The whipped cream went well with both, and the whipping contraption was spiffy. Moremoremoremoremoremore!
EMILY SAYS: I liked it, but I think it would have been better with a sweeter marmalade. I wouldn't mind trying it with ginger marmalade.