Mascarpone & marmalade ice cream

Mascarpone & marmalade ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 20 mins Plus cooling and freezing


Serves 6 on its own or up to 10 with dessert
This grown-up ice cream is total heaven with anything chocolaty

Nutrition and extra info

  • Freezable


  • kcal206
  • fat15g
  • saturates9g
  • carbs16g
  • sugars16g
  • fibre0g
  • protein3g
  • salt0.11g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 large egg yolks
  • 100g golden caster sugar
  • 300ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250g tub mascarpone
  • seeds ½ vanilla pod
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp Seville orange marmalade


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

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sophie Magpie
18th May, 2020
This ice cream is SO GOOD!! I didn't have a vanilla pod so I used a couple of drops of vanilla essence. I also had no marmalade in the cupboard so stirred in some apricot jam at the end instead. It was my first time making ice cream and I don't have an ice cream maker, but stirring it every half hour to hour worked perfectly and the texture is great! Overall: totally delicious!
23rd Feb, 2011
Goes very well with squidgy choc torte.....maybe double the amounts so you have enough ice-cream!
4th Feb, 2011
This ice cream is gorgeous, I used homemade marmalade, however I made double for ten to have with dark and squidgy chocolate torte (also very delicious), and it all went!!!! So unless you are feeding a group with very small appetites you will need to doulble the mixture!!!
18th Jan, 2011
Just delicious!
19th Jun, 2010
I've made this 3 times now and it's gorgeous, especially with anything chocolatey. I used home-made marmalade.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?