The Caterer

Marmalade ice-cream – by Tim Withers

11 September 2006
Marmalade ice-cream – by Tim Withers


(serves 10-12)

6 egg yolks
450ml full-fat milk
300ml double cream
450g thick-cut orange marmalade


Beat the yolks until they thicken. Boil the milk and pour over the yolks. Return the custard to the pan and stir over a moderate heat until just about to boil.

Allow custard to cook then add double cream and marmalade.

Churn and freeze.

Tim Withers

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