Show: Ice Cream Through the Ages
Jeri Quinzio, author of Ice Cream: The Ultimate in Cold Comfort, explains the history of this recipe: “Cooks used to substitute marmalade or jam when fresh fruits were out of season. I use it because the bracing bittersweet flavor of the marmalade pairs so well with the lushness of the cream.”
1 cup top-quality Seville orange marmalade
1 teaspoon freshly squeezed lemon juice
3 cups heavy cream
2 tablespoons orange liqueur, such as Grand Marnier [optional]
If the marmalade has very long pieces of peel, chop it a little so the pieces are roughly a half- inch long.
Mix marmalade, lemon juice and cream together in a bowl and chill for at least 12 hours or overnight.
Churn in your ice cream machine, following manufacturer’s instructions. When it’s nearly done, add the liqueur.
Store tightly covered in freezer until ready to serve. Makes one quart.
Copyright Jeri Quinzio