The second recipe that I created for #bakingwithmackays isn't technically "baking", but who could say no to ice cream? Definitely not me!
One of the jars that Mackays sent to me was their Pink Grapefruit Marmalade. Now, anyone who knows me well knows that I LOVE pink grapefruit. So, when I had the idea to make ice cream with one of the Mackays products, I immediately reached for the pink grapefruit.
The final product was really creamy (Paul couldn't believe I had made it from scratch) and it had a nice, light vanilla-grapefruit flavour, with spikes of grapefruit "bite" from the peels that were in the marmalade. This is a perfect ice cream for the summer, but if you're like me...really, ice cream is a year-round treat
1 cup milk
3/4 cup sugar
1/8 teaspoon salt
2 cups whipping or heavy cream (the one I use has 35% fat), cold
1 tablespoon pure vanilla extract
1/2 cup Mackays Pink Grapefruit Marmalade
- Chill ice cream make bowl overnight in freezer (I just leave mine in the freezer so that it's always frozen whenever I need it).
- In a large bowl, whisk together milk, sugar and salt until the sugar and salt are completely dissolved. Whisk in cream and vanilla until everything is well combined.
- Chill the cream mixture in the refrigerator for 15 minutes.
- Turn on the ice cream maker and pour in cream mixture. Let churn for 25-30 minutes until ice cream is looks almost ready.
- Meanwhile, heat marmalade in a small pot over medium-low heat, stirring continuously until the marmalade is just loose enough to pour. Don't overheat the marmalade or it will be too hot and runny.
- Once ice cream (which is still churning) looks almost ready (mine was ready after 25 minutes), slowly, but steadily pour in the marmalade.
- Allow the ice cream maker to distribute the marmalade through the ice cream and then stop the machine. This shouldn't take more than a minute or two.
- Transfer the ice cream to a large, sealed, freezer-proof container and freeze until the ice cream sets, at least four hours before serving.