This has been a real winner in the restaurant.
It came about from getting the Toast flavouring provided by maestro mixologist Sam Sareen. It is only available from cocktail suppliers so you will have to hunt around.
- 6 Egg yolks
- 100 g Sugar
- 500 ml Cream
- 200 m Crème fraîche
- 1 level tsp Tara gum
- 340 g Tip Tree orange marmalade
- Toast concentrate
Heat both creams in a pan. Whisk egg and sugar, Gradually add hot cream to egg mix. Slowly whisk in Tara gum
Heat all this in pan to 86°C, constantly stirring, to form custard. Shock with iced water under pan to cool. Add marmalade and a good squirt of Toast concentrate. Stir well. Process in ice cream maker for about 50 minutes.
Decant to a Tupperware container and leave in the freezer for at least 4 hours.