Mascarpone & marmalade ice cream
- Jane Hornby
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Serves 6 on its own or up to 10 with dessert
Easy
Prep: 15 mins
Cook: 20 mins
Plus cooling and freezing
A star rating of 4.8 out of 5.15 ratingsRate
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This grown-up ice cream is total heaven with anything chocolaty
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 3 large egg yolks
- 100g golden caster sugar
- 300ml full-fat milk
- 250g tub mascarpone
- seeds ½ vanilla pod
- zest 1 orange
- 3 tbsp Seville orange marmalade
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Nutrition: per serving
-
kcal206
-
fat15g
-
saturates9g
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carbs16g
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sugars16g
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fibre0g
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protein3g
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salt0.11g
low
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Method
-
step 1
Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
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step 2
Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
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step 3
Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don’t let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
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step 4
Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don’t have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.
Recipe from Good Food magazine, February 2010
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A star rating of 4.8 out of 5.15 ratings
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