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Marmalade Ice Cream
My first attempt at this turned out grainy—orange zest had clumped into bitter little islands throughout the cream. I learned to macerate the peel in sugar for thirty minutes before blending it in, which dissolves any remaining crunch and lets the citrus oils bloom. Once I got that step right, this became one of those recipes I pull from my mental rotation without thinking.Marmalade ice cream is rich without being heavy, with enough orange brightness to cut through sweetness. I serve it at room temperature, scooped into small bowls with a drizzle of warm honey and toasted almonds for contrast. The flavor deepens after freezing, so don't be tempted to eat it straight from the churning machine.One thing that makes a real difference: use a marmalade made with Seville oranges rather than sweet orange preserves. You'll taste the bitterness in every bite—it's what keeps this from feeling cloying after two scoops.
Ingredients
Method
- In a medium saucepan over medium heat, warm the heavy cream and milk together until steaming but not boiling—about 3 minutes. Remove from heat.
- Stir in the sugar until fully dissolved (this takes about 1 minute). The mixture should look clear, not cloudy.
- Whisk in the marmalade, vanilla extract, and orange zest. Taste—the mixture should be bright and slightly bitter, which will balance once frozen.
- Cover and refrigerate for at least 2 hours (overnight works well). The base must be completely cold before churning.
- Churn according to your ice cream maker's instructions—usually about 20-25 minutes until thick and soft-serve consistency.
- Transfer to a freezer-safe container and freeze for at least 4 hours to firm up, or overnight for the best texture.
Nutrition
Notes
Store in an airtight container for up to 2 weeks. If the ice cream hardens too much, let it sit at room temperature for 5 minutes before scooping.
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