- 1 cup milk
- 4 cups cream
- 9 free-range egg yolks
- 200 g caster sugar
- 340 g citrus marmalade
- 50 g ginger biscuits, crushed
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.
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau