Mascarpone & marmalade ice cream

Mascarpone & marmalade ice cream

  • Rating: 5 out of 5.7 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and freezing
  • Easy
  • Serves 6 on its own or up to 10 with dessert

This grown-up ice cream is total heaven with anything chocolaty

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal206
fat15g
saturates9g
carbs16g
sugars16g
fibre0g
protein3g
low insalt0.11g
Advertisement

Ingredients

Method

  • STEP 1

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

  • 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.

  • 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.

  • 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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.7 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content