Marmalade Ice Cream
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Combine cream, milk, and sugar in a medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Bring to a simmer over medium-high heat, stirring to dissolve sugar
4
Remove pan from heat; cover and let stand for 30 minutes to let flavors meld
5
Whisk egg yolks in a medium bowl to blend
6
Gradually add cream mixture, whisking constantly
7
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes
8
Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water
9
Let cool completely, stirring occasionally
10
Freeze custard in an ice cream maker according to manufacturer's instructions
11
Fold in marmalade and transfer to an airtight container
12
Cover and freeze
13
DO AHEAD: Marmalade ice cream can be made 2 days ahead
14
Keep frozen
15
Combine cream, milk, and sugar in a medium saucepan
16
Scrape in seeds from vanilla bean; add bean
17
Bring to a simmer over medium-high heat, stirring to dissolve sugar
18
Remove pan from heat; cover and let stand for 30 minutes to let flavors meld
19
Whisk egg yolks in a medium bowl to blend
20
Gradually add cream mixture, whisking constantly
21
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes
22
Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water
23
Let cool completely, stirring occasionally
24
Freeze custard in an ice cream maker according to manufacturer's instructions
25
Fold in marmalade and transfer to an airtight container
26
Cover and freeze
27
DO AHEAD: Marmalade ice cream can be made 2 days ahead
28
Keep frozen