I love making homemade ice cream, I find it so much more satisfying than shop bought stuff, it’s all natural ingredients, no preservatives and you can make so many more varied flavours!
This is one of the more interesting flavours that I have tried, I was inspired after reading about Ginger’s Comfort Emporium, an ice cream business in Manchester. Their Marmalade and Toast ice cream won the British Street Food Awards best dessert 2012, I thought that it sounded amazing but seeing as I don’t live in Manchester I haven’t been able to try any so I decided to attempt to make my own; I am very glad that I did – this ice cream is delicious!
It consists of a marmalade flavoured custard base with breadcrumbs baked with sugar and butter mixed in. I made a basic ice cream base custard but reduced the amount of sugar as most of the sweetness comes from the marmalade. A whole jar of marmalade is mixed in to the cooked base which gives quite a strong marmalade flavour; I love it but if you would prefer a more subtle flavour then you can reduce the amount that you add, although you may need to increase the amount of sugar to compensate.
The breadcrumbs are made the same way as you would for brown bread ice cream and are quite irresistible even on their own! If you don’t have any brown bread then any hearty whole-grain bread will do. The ice cream is rich, creamy and tangy and the breadcrumbs are sweet and crunchy, providing a nice contrast
- 300ml (1 + 1/4 cups) double cream
- 300ml (1 + 1/4 cups) whole milk
- 3 egg yolks
- 1 tbsp cornflour (cornstarch)
- 2tbsp caster sugar
- 450g (16 oz) fine cut marmalade
- 100g (3.5 oz) wholemeal bread
- 75g (1/3 cup + 1tbsp) soft dark brown sugar
- 30g (2tbsp) melted butter
Pour the cream into a large bowl and place a sieve over the top, set aside. Bring the milk to a simmer in a saucepan. Meanwhile, whisk together the egg yolks, caster sugar and cornflour.
When the milk is hot, very gradually add it to the egg yolk mixture, whisking the whole time. Pour the mixture back into the saucepan over a low heat and stir gently until the mixture thickens enough to coat the back of a spoon, do not let it boil.
Pour the custard through the sieve into the cream, add the marmalade and whisk everything together. Let it cool, then cover and place in the fridge until cold, it will be quite thick once chilled.
While the custard is chilling make the breadcrumbs. Heat the oven to 170°C/325°F/ gas mark 3. Blitz the bread in a food processor into coarse crumbs, you don’t want them to be too fine, but the largest pieces should be no bigger than a pea.
Mix the breadcrumbs, dark brown sugar and melted butter together and spread out on a baking tray. Bake for about 15-20 minutes until they are dry and crisp, leave to cool.
Churn the custard in an ice cream machine according to the manufacturers instructions. When it is done, sprinkle 1/3rd of the breadcrumbs over the base of a container and spread over 1/2 the ice cream, sprinkle over another 1/3rd of the breadcrumbs then spread over the rest of the ice cream, top with the remaining breadcrumbs and freeze until firm.