Best 3 Marmalade Ice Cream Recipes

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Indulge in a delightful culinary journey with our collection of marmalade ice cream recipes, a treat that combines the vibrant flavors of citrus with the creamy richness of ice cream. These recipes offer a range of options to suit every taste, from classic orange marmalade to unique variations like lemon, grapefruit, and even Seville orange marmalade. Whether you prefer a simple no-churn method or a traditional churned ice cream, we have you covered. Prepare to tantalize your taste buds with these refreshing and flavorful marmalade ice cream creations.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE MARMALADE ICE CREAM SANDWICHES WITH ALMOND FLORENTINES



Orange Marmalade Ice Cream Sandwiches with Almond Florentines image

Categories     Dessert     Bake     Orange     Almond     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 sandwiches

Number Of Ingredients 23

For ice cream
3 navel oranges
5 tablespoons sugar
1/2 cup English-style bitter orange marmalade
2 cups half-and-half
1 cup heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
Vegetable oil for pan
For florentines
1 cup slivered blanched almonds (4 1/2 oz)
1/2 cup sugar
3 1/2 tablespoons unsalted butter, softened
2 tablespoons light corn syrup
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons all-purpose flour
5 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special Equipment
an instant-read thermometer; an ice cream maker; parchment paper; a 2 1/2-inch fluted round cookie cutter; a pastry brush: an offset metal spatula

Steps:

  • Make ice cream:
  • Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze enough juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes. Add marmalade and simmer, stirring, until melted, about 1 minute. Remove from heat and cool.
  • Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow stream, whisking. Stir custard into cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
  • Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture, vanilla, almond extract, and salt. Cool to room temperature, stirring occasionally, then chill, covered, until cold, at least 2 hours.
  • Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on each short end. Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream is hardened, about 4 hours.
  • Make florentines while ice cream hardens:
  • Put oven rack in middle position and preheat oven to 350°F. Line 2 baking sheets with parchment.
  • Pulse almonds with sugar in a food processor until finely ground. Cook almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until butter is melted and sugar is dissolved, 2 minutes. Remove from heat and stir in flour, then transfer batter to a bowl and chill until firm, about 1 hour.
  • Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets. Gently flatten balls to about 1 1/4 inches in diameter with a fingertip.
  • Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment with cookies from sheet onto a rack to cool completely.
  • Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
  • Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put, chocolate sides up, on rack. Chill cookies in 1 layer until chocolate sets, about 5 minutes.
  • Assemble sandwiches:
  • Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with cookie cutter. Lift out rounds with offset spatula and sandwich each between 2 chilled florentines, chocolate sides in.

MARMALADE ICE CREAM



Marmalade Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dessert     Frozen Dessert     Vanilla     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
1/2 cup prepared orange marmalade
Special Equipment
An ice cream maker

Steps:

  • Combine cream, milk, and sugar in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat, stirring to dissolve sugar.
  • Remove pan from heat; cover and let stand for 30 minutes to let flavors meld. Whisk egg yolks in a medium bowl to blend. Gradually add cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes.
  • Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water. Let cool completely, stirring occasionally.
  • Freeze custard in an ice cream maker according to manufacturer's instructions. Fold in marmalade and transfer to an airtight container. Cover and freeze. DO AHEAD: Marmalade ice cream can be made 2 days ahead. Keep frozen.

MARMALADE ICE CREAM



Marmalade Ice Cream image

I tried this recipe and it's very yummy. Just a few ingredients. No cooking involved. I took it on the blog of Kitchen Koala but it's from : The Ultimate Ice Cream Book by Bruce Weinstein

Provided by Boomette

Categories     Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 5

1 1/4 cups orange marmalade
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur (I used Grand Marnier) or 2 tablespoons syrup (I used Grand Marnier)
1 cup half-and-half
1 cup heavy cream

Steps:

  • In a large mixing bowl, combine the marmalade, vanilla, and liqueur or syrup. Mix well. Stir in the half-and-half and cream. Freeze in your ice cream machine according to the manufacturer's instructions.
  • When finished, the ice cream will be very soft but ready to eat. Although this ice cream will not freeze had, you can transfer to a freezer-safe container and freeze to firm up a little more.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your marmalade ice cream will taste. Use fresh, ripe oranges and lemons, and choose a good-quality marmalade that you enjoy the taste of.
  • Make sure your ice cream maker is properly frozen: If your ice cream maker is not properly frozen, your ice cream will not churn properly. Place the bowl of your ice cream maker in the freezer at least 24 hours before you plan to make ice cream.
  • Churn the ice cream according to the manufacturer's instructions: Each ice cream maker is different, so be sure to follow the manufacturer's instructions for churning ice cream. Generally, you will need to churn the ice cream for 20-30 minutes, or until it is thick and creamy.
  • Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours: This will allow the ice cream to firm up and develop its full flavor.

Conclusion:

Marmalade ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make the best marmalade ice cream that you have ever tasted. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!

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