DARK CHOCOLATE CHIP & MARMALADE ICE CREAM (Makes 1 litre)
4 eggs separated
150g / 5oz caster sugar
300ml / ½ pint whipping cream
300ml / ½ pint semi-skimmed milk
50g / 2oz dark chocolate, roughly chopped into chips
100g / 4oz marmalade
Separate the eggs and place the yolks in a mixing bowl with the sugar. Whisk until the sugar has dissolved then stir in the cream and milk. Transfer the mixture to a saucepan and cook over a gentle heat, stirring constantly, until the mixture has thickened and is a glossy custard. Set aside to cool.
Using an ice cream maker: churn the custard for approx. 20 minutes, then add the chocolate chips and marmalade and continue churning for a further 5 – 10 minutes. Transfer to a freezer box. By hand: Pour the cooled custard into a large shallow freezer box. Freeze for several hours, until firm, then beat well with a fork, electric whisk or food processor. Stir in the chocolate chips & marmalade and transfer to a suitable freezer box.
PANNA COTTA WITH MARMALADE (Serves 6)
300ml / ½ pint double cream
150ml milk / ¼ pint
1 vanilla pod, split and seeds scraped out
10g / ⅓ oz gelatine, soaked in cold water
3-4 tablespoons icing sugar
150ml / ¼ pint full fat natural, or Greek, yogurt
6 plus tablespoons runny marmalade, to serve
Lightly oil 6 ramekins or individual steamed pudding basins. Put the cream, milk, split vanilla pod and seeds into a saucepan and simmer gently for a few minutes., taking care not to let it overheat.
Remove the vanilla pod from the cream mixture and discard. Stir in the icing sugar. Drain the gelatine and squeeze out any excess water. Stir the gelatine into the warm cream together with the yogurt. Whisk gently. Pour into the prepared moulds and refrigerate until set.
To serve, run the tip of knife around the rim of each mould and tip the panna cottas onto individual serving plates. Top with a tablespoon of marmalade, warmed slightly if not runny.