Tasting is believing!  This uniquely flavoured ice-cream developed by Stirring Stuff for the 2019 Dalemain Marmalade Awards is completely delicious as well as unusual.  It tastes of buttered toast slathered in bitter marmalade and is at once warm and mellow and cool and tangy. The addition of browned butter gives the ice-cream a velvety smooth texture and Janes delicious two fruit marmalade (available online from the Dalemain link above) adds a delicious citrusy note. Who knew you could eat ice-cream for breakfast!

Marmalade and Toast Ice-Cream served with Scandinavian Spiced Frangipani and Marmalade Tart.

Marmalade on Toast Ice cream

Ingredients

Makes approximately 600ml

2x 2cm width slices of country style white bread
50g butter (salted for preference)
700ml whole milk
250ml double cream (plus extra for churning , see below)
3 large egg yolks
75g demerara sugar
4 dessertspoons Jane’s Marmalade (Dalemain selection)

Method

Preheat the oven to 190c/gas 5.
Put the sliced bread (no need to remove crusts) into a toaster and toast for 3-4 minutes, or long enough colour it a very deep brown (don’t worry about the occasional slightly burnt bit). Cool slightly and then cut the toast in half lengthways exposing the untoasted centre. Place the slices toast side down on a baking sheet and bake in the oven for a further 3-4 minutes until the bread is toasted on both sides.

Put the milk into a large pan and bring to scalding point over a moderate heat. Then remove the pan from the heat and roughly crumble in 50g of the toasted bread crumbs. Stir then leave to infuse for 30 minutes.

Toast infused milk

While the milk is infusing put the butter into a small pan over a medium heat. Once melted whisk gently while it begins to foam and turns a dark golden brown. Pour the browned butter into a heatproof jug.

Put the egg yolks into a large heatproof bowl with the demerara sugar and cream together with a whisk. Slowly, and still whisking, pour in the melted browned butter.

Browned butter whisked into egg yolks for a smooth and delicious custard base

Strain the toast infused milk through a fine sieve into a bowl. Press the soaked toast lightly with a potato flat potato masher to extract the milk. Strain the milk back into a clean pan and discard the soaked toast. Add the cream to the infused milk and over a moderate heat bring to scalding point and then  pour it over the egg yolks, whisking as you go.

Pour the custard back into the pan and over a moderate/low heat stir until it thickens to coat the back of the wooden spoon and then pour it back into the heatproof bowl. Cover the custard and cool, and then place it in the fridge and leave the flavours to develop for several hours or overnight if possible.

To complete the ice-cream prepare your ice-cream churner. Stir the marmalade into the custard. And pour it all into the chilled churner. Churn until set, and then spoon the ice-cream into a freezer container, seal and freeze for several hours before serving.

If you don’t have an ice cream maker then freeze in a large container for several hours before removing and whisking well. Return to the freezer for 1-2 hours and then repeat the whisking – freezing process 3-4 times more until the ice-cream is very thick and the ice crystal are miniscule. Store as above.

Serve with a slice of tart or simply eat it for breakfast!

Serve with Scandinavian Spiced Frangipani and Marmalade Tart (recipe posting soon).