Marmalade Ice Cream Recipes

STRAWBERRY AND YUZU ICE CREAM WITH PISTACHIO DACQUOISE

Steps:

• Step 1 For the ice cream:
• Step 2 Place the strawberries into a large bowl and sprinkle with 2 tablespoons of caster sugar. Leave to sit for at least 30 minutes.
• Step 3 Add the milk, cream and vanilla paste into a medium-sized saucepan and bring to the boil.
• Step 4 Once the milk mixture is hot, put the egg yolks and sugar in the bowl of a stand mixer. Whisk on medium-high until the egg mixture is pale and thick.
• Step 5 When the egg mixture reaches this stage slowly start to add the hot milk mixture while beating continuously. (If you add the milk all at once the egg mixture could curdle).
• Step 6 Once the milk mixture is completely incorporated, return the mixture to the saucepan and simmer over medium heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon. Take off the heat.
• Step 7 Add the yuzu juice, honey, and vodka to the strawberries. Crack over some black pepper and blitz into a smooth pureé (it should yield about 200ml).
• Step 8 Add the pureé to the anglaise and stir to combine. Chill in the fridge for at least 4-6 hours (or overnight).
• Step 9 For the dacquoise:
• Step 10 Preheat the oven to 180 degrees Celcius fan force. Line a baking tray with a silicone mat.
• Step 11 Blitz together the almond flour, salt and pistachios in a food processor (or in a large bowl with a handheld blender on low). Add the icing sugar and combine well.
• Step 12 Place the eggwhites in the bowl of a stand mixer and whisk until pale and foamy. Add a tablespoon of caster sugar at a time, continuing to whisk on high speed. (Make sure the sugar is incorporated before adding each tablespoon.) The meringue is ready when shiny and holding firm peaks.
• Step 13 Remove the bowl and add the nut mixture to the meringue, carefully folding together until thoroughly combined.
• Step 14 Evenly spread the dacquoise mixture onto the silicone mat using a palette knife (about 1 cm thick).
• Step 15 Bake for 20 minutes, or until the top is firm and crisp, but the middle is still soft and gooey. Lift the silicone mat off the tray and leave the dacquoise to cool completely.
• Step 16 To assemble:
• Step 17 Turn the dacquoise upside down on baking paper and gently lift off the silicone mat.
• Step 18 Slice the dacquoise in half, lengthways, so you have two long rectangles.
• Step 19 Churn the chilled anglaise for 20-30 minutes (it may take longer because of the vodka).
• Step 20 Once you've reached the desired consistency, spoon the ice cream evenly onto the bottom layer of the dacquoise (about an inch thick). Then top with the second layer of dacquoise.
• Step 21 Wrap the baking paper around the log, and then cover with cling film and put in the freezer to chill for 20-30 minutes, before slicing into fingers (about 2 cm thick) and serving with some fresh strawberries.

MARMALADE-AND-GINGER ICE CREAM

Steps:

• 1. Combine the milk and cream.2. Beat the egg yolks and sugar together until fluffy and pale using an electric mixer. Add the cream and milk to the egg mixture, stir to combine, then pour into a medium-sized saucepan and cook over a low to medium heat until thickened.3. Allow the mixture to cool, then stir through the marmalade. Churn in an ice-cream machine. When the ice cream is almost ready, add the ginger biscuits and mix through.Find more ice cream recipes here.Photographs: Jan Ras Food assistants: Bianca Strydom and Keletso Motau

BROWN BREAD AND MARMALADE ICE CREAM

Steps:

• 1. Preheat the oven to 180˚C, gas mark 4. Mix the breadcrumbs, 3 heaped tbsp caster sugar and butter together. Spoon onto a parchment-lined baking tray and toast for 10-15 minutes, stirring once or twice, until crisp, golden brown and starting to caramelise. Set aside to cool. 2. Heat the milk and cream over a low heat until almost boiling. In a mixing bowl, whisk the egg yolks with 125g sugar, the vanilla and a pinch of salt, until pale and light. Whisking constantly, pour the hot milk and cream into the bowl, add the bourbon and mix until smooth. Return the mixture to the pan and heat over a low-medium heat, until the custard thickens enough to just coat the back of a spoon - don't let it boil. 3. Strain through a fine sieve into a clean bowl, stir in the marmalade and leave to cool. Chill for at least 4 hours, then churn in an ice-cream machine according to the manufacturer's instructions. Mix in the toasted breadcrumbs, tip into a freezeproof container and freeze until firm.

BROWN BREAD AND MARMALADE ICE CREAM

Steps:

• 1. Preheat the oven to 180˚C, gas mark 4. Mix the breadcrumbs, 3 heaped tbsp caster sugar and butter together. Spoon onto a parchment-lined baking tray and toast for 10-15 minutes, stirring once or twice, until crisp, golden brown and starting to caramelise. Set aside to cool. 2. Heat the milk and cream over a low heat until almost boiling. In a mixing bowl, whisk the egg yolks with 125g sugar, the vanilla and a pinch of salt, until pale and light. Whisking constantly, pour the hot milk and cream into the bowl, add the bourbon and mix until smooth. Return the mixture to the pan and heat over a low-medium heat, until the custard thickens enough to just coat the back of a spoon - don't let it boil. 3. Strain through a fine sieve into a clean bowl, stir in the marmalade and leave to cool. Chill for at least 4 hours, then churn in an ice-cream machine according to the manufacturer's instructions. Mix in the toasted breadcrumbs, tip into a freezeproof container and freeze until firm.

MARMALADE ICE CREAM

Steps:

• Combine cream, milk, and sugar in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat, stirring to dissolve sugar.
• Remove pan from heat; cover and let stand for 30 minutes to let flavors meld. Whisk egg yolks in a medium bowl to blend. Gradually add cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes.
• Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water. Let cool completely, stirring occasionally.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Fold in marmalade and transfer to an airtight container. Cover and freeze. DO AHEAD: Marmalade ice cream can be made 2 days ahead. Keep frozen.

MASCARPONE & MARMALADE ICE CREAM

Steps:

• Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
• 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.
• 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.
• 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.

MARMALADE ICE CREAM

Steps:

• In a large mixing bowl, combine the marmalade, vanilla, and liqueur or syrup. Mix well. Stir in the half-and-half and cream. Freeze in your ice cream machine according to the manufacturer's instructions.
• When finished, the ice cream will be very soft but ready to eat. Although this ice cream will not freeze had, you can transfer to a freezer-safe container and freeze to firm up a little more.