Lemon Marmalade Ice Cream
Ingredients
For the custard
- 1 cup Milk
- 1 cup Fresh cream
- 1/2 cup Sugar
- Salt a pinch
- 1 tbsp Corn flour
- 2 tbsp Water
- 1 cup Heavy Whipping cream
For the flavour
- 2 tbsp Lemon juice
- 4 tbsp Lemon Marmalade
Directions
For the custard
Heat milk, fresh cream , sugar in a heavy bottom saucepan on low flame for 10-15 minutes.
Mix 1 tbsp of corn flour in 2 tbsp of water.
Add this to the milk mixture.
Keep stirring until the custard is thick.
Turn off the heat. Place the saucepan into a bowl of ice cold water.
Let the custard cool well. Pass the liquid through a strainer. Refrigerate for 2 hrs.
In another saucepan, heat lemon marmalade and lemon juice for 2-3 minutes on low flame. Turn off the heat. Let it cool. Refrigerate it for 30 minutes.
Now whip the heavy whipping cream until stiff.
Gently beat the custard and marmalade together.
Add this to the whipped cream.
Beat on medium speed for 2-3 minutes.
Transfer to an air tight container. Freeze it overnight.