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Marmalade Ice Cream — Fresh homemade recipe photo

Marmalade Ice Cream

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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.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Dairy
  • 1 cup heavy cream
  • 1 cup whole milk
Sweeteners & Flavorings
  • 3/4 cup granulated sugar
  • 1/2 cup marmalade preferably Seville orange
  • 1 tsp vanilla extract
Orange Zest
  • 1 orange fine gratings, no white pith

Method
 

  1. 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.
  2. Stir in the sugar until fully dissolved (this takes about 1 minute). The mixture should look clear, not cloudy.
  3. Whisk in the marmalade, vanilla extract, and orange zest. Taste—the mixture should be bright and slightly bitter, which will balance once frozen.
  4. Cover and refrigerate for at least 2 hours (overnight works well). The base must be completely cold before churning.
  5. Churn according to your ice cream maker's instructions—usually about 20-25 minutes until thick and soft-serve consistency.
  6. Transfer to a freezer-safe container and freeze for at least 4 hours to firm up, or overnight for the best texture.

Nutrition

Calories: 290kcalCarbohydrates: 31gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 56mgSodium: 42mgPotassium: 87mgSugar: 29gVitamin A: 8IUVitamin C: 2mgCalcium: 46mg

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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