Friday, 23 September 2011

Marmalade Ice Cream

This is scrummy - just think about it served with home prepared whole Mandarins or Clementines in syrup during the winter months or for a pudding over Christmas.  The peel looks like little stained glass segments and it is pretty simple to make alt hough it is prepared in stages.  Go on treat yourself.

half a  454 g jar or marmalade
75g of raisings
400ml carton of fresh ready made custard (or make your own)
300ml of double cream


Both Methods

In a small saucepan gently heat the marmalade and the raisins stirring until smooth.  Set aside to cool slightly. Tip the custard into a large bowl and stir in the cooled marmalade and raisins.  Whip the cream until it forms soft peaks then fold in the custard.  Don't whip the cream too stiffly as it makes it difficult to fold in.

Ice Cream Machine

Transfer to an ice cream machine  and churn for about 40 minutes until thick and creamy.   Spoon into a lidded box cover with lid and freeze for about 2 hours until firm.

Plastic Container with Lid
You do not need an ice cream machine to make this recipe.  If you have one then all well and good, follow the manufacturers instructions  but if you don't have one you can use a plastic lidded box or a bowl.  Follow the first part of the method and then place into a plastic lidded box in which to freeze the mixture.  Leave the box for a couple of hours then take out  and then you whisk after a couple of hours with a wire whisk to remove and break the ice crystals down.  Return to the freezer for another hour until the cream begins to firm up.  Whisk again.  To store freeze in lidded container.

To serve
20 minutes before required take the ice cream out of the freezer to soften.


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