1 pint (500ml) single/light cream, 1/4 pint (125ml) double/heavy cream, 3 egg yolks, 4 oz (100g) caster sugar, 8oz (200g) marmalade such as course cut, dark Seville type *
* ideas for choice of marmalade include orange, grapefruit, ginger BUT NOT USE the sweet jelly type as it produces far too sweet a taste in the ice cream.
Pour the single/light cream into a pan and heat up almost to boiling point (DO NOT BOIL). In a separate bowl whisk together sugar and egg yolks until the mixture’s fluffy (not stiff). Stir in the hot cream. Put the bowl over a pan of hot but not boiling water and wait for the custard to thicken, stirring all the time. Take the pan off the heat and stir in your chosen marmalade, stirring until fully melted and then leave the mixture to cool. When the custard is actually cold, whip the double/heavy cream until it’s stiff and mix into the custard. Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.