Makes 900ml or 500g


300ml single cream
300ml milk
6 egg yolks
175g caster sugar
150g bergamot jam*





1. Put the cream and milk into a saucepan and bring to the boil.

2. In the meantime, heat the jam over a gentle heat, then sieve it.

3. Whisk the egg yolks with the sugar in a large glass bowl. When the cream and milk come to the boil, whisk into the egg mixture.

4. Place the glass bowl with the ice-cream mixture over a pan of boiling water and heat gently, stirring all the time with a wooden spoon. Take care not to overheat this mixture or it will curdle.

5. Remove the custard from the heat when it is thick enough to coat the back of the spoon and stir in the sieved marmalade.

6. Leave the custard to cook, preferably over a bowl of iced water.

7. At this point, if you have an ice-cream maker, you can freeze-churn until thick. If not, put the custard into an airtight container and into the freezer. Remove every 2 hours and mix with a whisk to add volume until the ice-cream has set.





* These products are available from www.deliziosodeli.co.uk