Mascarpone & marmalade ice cream
This grown-up ice cream is total heaven with anything chocolaty
Difficulty and servings
Serves 6 on its own or up to 10 with dessert
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus cooling and freezing
- 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.
206 kcalories, protein 3g, carbohydrate 16g, fat 15 g, saturated fat 9g, fibre 0g, sugar 16g, salt 0.11 g
Recipe from Good Food magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/266612/
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Ingredients
- 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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Difficulty and servings
Serves 6 on its own or up to 10 with dessert
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus cooling and freezing
Ingredients
- 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
206 kcalories, protein 3g, carbohydrate 16g, fat 15 g, saturated fat 9g, fibre 0g, sugar 16g, salt 0.11 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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03 February 2010
Beth rated this recipe
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19 June 2010
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18 January 2011
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04 February 2011
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23 February 2011
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