Marmalade Ice Cream
Transform your dessert repertoire with this luscious Marmalade Ice Cream—a creamy, citrus-infused treat that’s equal parts refreshing and indulgent. This homemade ice cream combines a velvety custard base made from rich heavy cream, whole milk, and egg yolks, with the zesty sweetness of orange marmalade and a touch of fragrant vanilla. For an extra burst of vibrant flavor, optional orange zest adds a bright, tangy kick. Perfectly churned for a smooth, silky texture, this ice cream is a delightful blend of creamy decadence and citrusy zest, making it a standout dessert for any occasion. Whether served on its own, paired with shortbread cookies, or used to top a warm fruit tart, this Marmalade Ice Cream promises to impress. Don’t forget to savor the artisanal charm of this frozen delight—it’s fresh, homemade, and irresistibly delicious.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 cup Orange marmalade
- 1 teaspoon Optional orange zest
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar has dissolved and the mixture is warm, but not boiling.
In a separate medium bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly, to temper the eggs and prevent them from scrambling.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the custard mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract, orange marmalade, and optional orange zest. Mix well until the marmalade is fully incorporated.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg pieces or lumps.
Allow the custard to cool to room temperature, then cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 44.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
