I first tried this recipe from Claire Kelsey four years ago. I was sceptical that good ice cream could be produced without an ice cream maker but it really is delicious and uses only minimal equipment. The sweet toasted breadcrumbs give a good crunch to this dessert, which is a lovely contrast to the smooth creamy orangey ice cream.
Due to its oranginess it has become a staple dessert around Christmas time. It complements cinnamon-based desserts well but is equally delicious on its own.
It can be made ahead of time and stored in the freezer.
Serves: Recipe make one litre, serves four-six (or two hungry people)
Skill level: Easy
Equipment required: Whisk (electric whisk would be best), food processor, 2 large bowls, spatula or large spoon for folding mixtures, freezer
Prep time: 25 mins
Total time: 12 hours plus (needs storing in freezer overnight)
Ingredients:
100g wholemeal bread
70g soft dark brown sugar
2 large egg whites
1 tbsp icing sugar
400g Seville orange marmalade
350ml double cream
1 orange (for decoration)
Method:
Step 1: Heat the oven to 170°C. Put the brown bread in a food processor to make the breadcrumbs. They don’t need to be too fine, so stop when they resemble the texture in the picture below. Scatter the crumbs with the brown sugar and bake for around 15 mins and then cool.
Breadcrumbs
Step 2: Whisk up the egg whites in a clean bowl (any grease in the bowl will stop your egg whites from expanding). Whisk until the eggs begin to form soft peaks, and then add the icing sugar. Continue whisking for another minute when they should turn glossy. Stop before the meringue becomes stiff.
Whisked egg whites
Step 3: Mix your marmalade with the double cream and whisk into soft peaks but stop whisking before the mixture becomes too firm.
Marmalade and cream
Step 4: Fold together the meringue and marmalade cream mixtures by adding a little of the meringue at a time to the marmalade cream and mixing with a folding motion. Try to retain as much air as possible in the mix. Once folded together, scatter in the sugary crumbs and fold again.
Folding breadcrumbs into mixture
Step 5: Cut two large slices of orange for decoration, put the mixture into a tub and place the two orange slices on top. Cover and freeze overnight, and your delicious ice cream will be ready.
Marmalade on toast ice cream
Source: From Melt by Claire Kelsey of Ginger’s Comfort Emporium featured in London Metro 6 June 2013.
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