I’ve been wanting to make ice cream for weeks now and have finally made enough room in the freezer to warrant a batch. But when it came to it I struggled to pick from a plethora of delicious recipes. I should just declare this the summer of ice cream and make a different recipe each week. In fact, I’m seriously tempted to take up the challenge. I don’t know how I settled on marmalade ice cream but I couldn’t wait to make it and ended up starting the process on Friday night so I could churn my ice cream the next morning and have a taste before lunch. I get very impatient when I have to wait for a taste so it’s something of an achievement that I actually waited until my ice cream was frozen! The scent of the custard as it was cooking was mouth-wateringly good and I was seriously tempted to stop the recipe right there – just think of how good a creamy, thick, orange custard would be with a slice of chocolate cake.
The base for the recipe is a slight twist on the standard custard as it uses mascarpone in place of cream which making it even richer and smoother than your ordinary ice cream, you know, because ice cream just isn’t naughty enough… Before freezing, the custard is infused with orange zest and vanilla. The end product is marbled with bitter-sweet marmalade and studded with shards of chocolate – a classic and gorgeous combination. I added a cheeky shot of booze in the marmalade ripple to turn ice cream into more of a grown-up treat – perfect for a dinner party dessert. It’s not a flavour you’ll find in the supermarket aisles and therefore, I say, absolutely worth making at home.
Marmalade and chocolate chip ice cream
Adapted from BBC Good Food
- 300ml milk
- 250g mascarpone
- zest of 1 orange
- 3 large egg yolks
- 100g sugar
- seeds from ½ a vanilla pod (¼ tsp of vanilla paste)
- 125g dark chocolate, cut into small chunks
- 3 tbsp marmalade
- 2 tbsp Grand Marnier
In a medium pan, beat the mascarpone until soft and gradually add the milk a little at a time until smooth. Stir in the orange zest and place over a low heat.
In the meantime beat the yolks, sugar and vanilla in a large jug or bowl until pale and frothy.
As soon as the milk mix reaches a boil take off the heat and very slowly pour into the yolks whisking constantly.
Wipe the pan clean and pour the milk and egg mix back in. Cook over a low heat for 15 minutes until the custard is thick enough to cover the back of a spoon. Sieve into the cleaned out bowl, cover with cling film so that it touches the surface of the custard and leave to cool. Once cool chill for several hours.
Churn the chilled custard in an ice cream maker until thick then add the chocolate chunks. Once the chocolate is evenly distributed transfer the ice cream to a freezer container.
Loosen the marmalade with the Grand Marnier and drizzle over the top of the ice cream. Use a table knife or the end of a spoon to ripple it through the ice cream. Freeze until solid then serve.