The mascarpone gives a creamy smooth texture - while the marmalade adds just the right amount of zing. <br /> <br />Ingredients <br />4 egg yolks <br />1/2 cup (125 mL) sugar <br />300ml full-fat milk <br />250g tub mascarpone <br />1/2 vanilla bean, scraped <br />4 Tbsp (60 mL) orange marmalade <br /> <br />Method: <br />Place the milk, mascarpone, and vanilla into a medium saucepan and bring to a boil, stirring to blend the mascarpone into the milk. <br />Place the yolks and sugar into a large bowl, and whisk until pale and thick. Take the milk mixture off the heat and whisk gradually into the egg yolks. <br />Pour back into the pan and cook gently until it reaches 165ºF or until thick enough to coat the back of a wooden spoon. Don?t let it boil. Sieve into a bowl and chill. <br />Freeze in your ice cream maker (each will be different) - when frozen swirl in the orange marmalade and serve. <br /> <br />Prep:15 mins <br />Cook:20 mins <br />3 cups batter
