gelato di marmellata di arance
for 6
1 litre double cream
275 ml milk
9 large, organic free-range egg yolks
200 g caster sugar
500 g Marmalade (see here)
In a thick-bottomed saucepan combine the cream and milk. Heat gently until just below boiling point.
Beat the egg yolks and sugar together quite slowly until pale and thick.
Pour a ladleful of the hot cream into the egg mixture to loosen it, then add this mixture back to the hot cream. Cook gently on a very low heat to 72°C/161°F, stirring constantly to prevent curdling, until thick. Pour into a bowl and cool.
Pour the cold custard into an ice-cream machine and churn for 6 minutes or until the cream begins to freeze. Add half the marmalade and churn for a further 6–8 minutes to thoroughly incorporate the marmalade into the custard. Finally add the remaining marmalade, and churn briefly just to combine and to solidify the ice-cream. If you do not have a machine, freeze the mixture until on the point of setting, then stir in all the marmalade, and return to the freezer until solid.