The year after I graduated from college, my roommate took a trip to France. She returned with a few candied oranges. The sticky kind soaked in sherbet. Being the generous sweetheart that she is, she didn’t even horde these little gems for herself. Instead, she thinly sliced them and served them to her Bible study group (which I was lucky enough to be a part of) over vanilla ice cream.
So, given my never ending quest to find creative ways to use up my orange marmalade, today’s recipe was really a no-brainer.
I adapted this recipe only slightly from the king of ice cream, David Lebovitz. And by adapted, I mean that I didn’t have a vanilla bean, and I mixed in a little marmalade. I’ll make my usual plea here–please use high quality ingredients. Don’t go through the trouble of making homemade ice cream and then use poor quality milk or imitation vanilla (use this vanilla bean paste instead), be reasonable.
- 1 cup whole milk
- A pinch of salt
- 3/4 cup sugar
- 2 cups heavy cream
- 5 large egg yolks
- 2 teaspoons vanilla bean paste
- 1/3 cup homemade orange marmalade
- Make an ice bath by filling a large bowl with ice and a little bit of water. Place a medium sized bowl in the large bowl, and cover it with a fine strainer or a piece of cheese cloth.
- Pour cream into the medium sized bowl in the ice bath.
- In a small bowl, briefly whisk together the egg yolks.
- In a small sauce pan heat milk, sugar, and salt until it just comes to a simmer.
- Whisk a small amount of hot milk into to the egg yolks. Gradually whisk all milk into the egg mixture.
- reduce heat to low and return the entire mixture to the pan.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spatula.
- Remove from heat, and quickly pour (through the cheese cloth or strainer) into the cream, which is already sitting in the ice bath.
- Add vanilla bean paste, and stir until the mixture is cool.
- Refrigerate until completely chilled, preferably over night.
- Freeze according to your ice cream maker’s instructions.
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