A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
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.
Step 3
Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water. Let cool completely, stirring occasionally.
Step 4
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.
