I’ve picked up a load of good books in charity shops lately, many of them cookery and baking based. The National Trust Book of Traditional Puddings (1983) is one of them. A lot of the recipes are labour intensive or designed for large families (I don’t think the two of us could manage some of them even if we tried), so for the Saturday Experiment I choose one if the many ice cream recipes.
In the freezer is a Marmalade ice cream – consisting of eggs, lemon juice, cream, sugar and marmalade. It’ll be a few hours before its ready but looks like it’ll be worth it. You basically whisk 4 egg yolks with a tablespoon of lemon juice, add 4 tablespoons of marmalade, then 400ml of whisked double cream. Add sugar to taste, depending on how sweet the marmalade was in the first place. Fold in the egg whites that you’ve just whisked to the soft peak stage and freeze in a lidded container. Take out of the freezer every so often and mush it about with a fork to break up any ice crystals. Yummy!