Seville marmalade ice cream recipe

• 250 ml (8.8fl oz) full-fat milk
• 125 ml (4.4fl oz) double cream
• 2 egg yolks
• 88 g (3.1oz) caster sugar
• 135 g (4.8oz) Seville orange marmalade, plus extra to decorate
• 1 orange, zest only

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth.
3. Add the sugar and whisk until pale and slightly fluffy.
4. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling.
5. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon.
6. Do not allow to boil.
7. Add the marmalade and mix with a stick blender.
8. Pour the mixture back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.
9. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.
10. Never put the hot mixture into the fridge.
11. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4C).
12. Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
13. When the churning is completed.
14. Use a spoon or spatula to scrape the mixture into a freezer-proof container with a lid.
15. Freeze until it reaches the correct scooping texture (at least 2 hours).
16. Decorate each portion with the orange zest and dollops of marmalade before serving.

fullfat milk, cream, egg yolks, caster sugar, orange marmalade, orange

Taken from www.lovefood.com/guide/recipes/15975/seville-marmalade-ice-cream-recipe (may not work)