Ingredients

Method

• 1 cup milk
• 4 cups cream
• 9 free-range egg yolks
• 200 g caster sugar
• 340 g citrus marmalade
• 50 g ginger biscuits, crushed

Method

Ingredients

1. Combine the milk and cream.

2. Beat the egg yolks and sugar together until fluffy and pale using an electric mixer. Add the cream and milk to the egg mixture, stir to combine, then pour into a medium-sized saucepan and cook over a low to medium heat until thickened.

3. Allow the mixture to cool, then stir through the marmalade. Churn in an ice-cream machine. When the ice cream is almost ready, add the ginger biscuits and mix through.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau