Marmalade Ice Cream Food

MARMALADE ICE CREAM

Steps:

• Combine cream, milk, and sugar in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat, stirring to dissolve sugar.
• Remove pan from heat; cover and let stand for 30 minutes to let flavors meld. Whisk egg yolks in a medium bowl to blend. Gradually add cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes.
• Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water. Let cool completely, stirring occasionally.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Fold in marmalade and transfer to an airtight container. Cover and freeze. DO AHEAD: Marmalade ice cream can be made 2 days ahead. Keep frozen.

MERMAID ICE CREAM

Steps:

• Chill a 9-inch loaf pan in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink.
• Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

MASCARPONE & MARMALADE ICE CREAM

Steps:

• Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
• Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
• Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
• Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.

WHISKEY AND MARMALADE SAUCE WITH ICE CREAM

Steps:

• Heat the marmalade and whiskey in a small saucepan.
• Let it bubble for a few minutes, then pour it over vanilla ice cream.

MARMALADE ICE CREAM

Steps:

• In a large mixing bowl, combine the marmalade, vanilla, and liqueur or syrup. Mix well. Stir in the half-and-half and cream. Freeze in your ice cream machine according to the manufacturer's instructions.
• When finished, the ice cream will be very soft but ready to eat. Although this ice cream will not freeze had, you can transfer to a freezer-safe container and freeze to firm up a little more.