Marmalade Ice Cream

Come rain or shine why not celebrate the arrival of summer with this moreish marmalade ice cream – ice cream + marmalade = heaven!

Recipe courtesy of Robin Weir from Ices: The Definitive Guide, Publ: Grub


310g Duerr’s Classic Seville Thick Cut Marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster sugar
1-2 tsp orange juice


Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces.

Taste and add the orange juice to your liking.

Either still freeze or start the ice-cream machine – pouring in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream.

Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze.

Serve within 1 hour, or if frozen the ice cream will need about 20 minutes in the fridge before it is soft enough to serve.

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