Marmalade ice-cream – by Tim Withers
INGREDIENTS
(serves 10-12)
6 egg yolks
450ml full-fat milk
300ml double cream
450g thick-cut orange marmalade
METHOD
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