Mascarpone Marmalade Ice Cream Food

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MARMALADE ICE CREAM



Marmalade Ice Cream image

I tried this recipe and it's very yummy. Just a few ingredients. No cooking involved. I took it on the blog of Kitchen Koala but it's from : The Ultimate Ice Cream Book by Bruce Weinstein

Provided by Boomette

Categories     Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 5

1 1/4 cups orange marmalade
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur (I used Grand Marnier) or 2 tablespoons syrup (I used Grand Marnier)
1 cup half-and-half
1 cup heavy 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.

TANGERINE-MARMALADE CREAM



Tangerine-Marmalade Cream image

Use this to make our Tangerine Tea Cake.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

1/2 cup Orange Marmalade, made with tangerines
14 ounces mascarpone cheese (1 3/4 cups)
1/2 cup plain whole-milk Greek yogurt
1 tablespoon confectioners' sugar

Steps:

  • Stir marmalade, mascarpone, and yogurt in a large bowl. Stir in sugar.

DARK & SQUIDGY CHOCOLATE TORTE



Dark & squidgy chocolate torte image

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 45m

Yield Cuts into 10 slices

Number Of Ingredients 7

200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  • Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Nutrition Facts : Calories 426 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.22 milligram of sodium

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