Marmalade Ice Cream Recipes

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.

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.

MERMAID ICE CREAM

Steps:

• Chill a 9-inch loaf pan in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink.
• Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

WHISKEY- AND BITTERS-INFUSED CHOCOLATE CAKE WITH BITTERS-ORANGE MARMALADE ICE CREAM

Steps:

• For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F.
• Meanwhile, whisk the eggs in a small bowl until well blended.
• When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight.
• Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve.
• For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth.
• For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time.
• Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved.
• After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes.
• For the bitters salt: Preheat the oven to 200 degrees F.
• Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside.
• For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray
• Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined.
• Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling.
• For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle.
• As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder
• Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream.

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.