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Marmalade Ice Cream

Ingredients

310g Seville orange marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster/Ultra fine sugar
1-2 tsp orange juice
Makes about 1 litre

Method

Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces. Taste and add the orange juice to your liking. Either still freeze or start the ice-cream machine. Pour in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream. Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze. Serve within 1 hour, or if frozen the ice will need about 20 minutes in the fridge before it is soft enough to serve.

Ginger marmalade or any other jam or marmalade makes delicious ice cream.



Reproduced with the kind permission of Robin Weir from Ices: The Definitive Guide, Publ: Grub Street, 12.99
 
 
 
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