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Marmalade Ice Cream

By Kitchen Frolic

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Marmalade Ice Cream

This recipe works with any Mackays marmalade. We’ve chosen our favourite here.


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

Made with
Pink Grapefruit Marmalade


  1. Chill ice cream make bowl overnight in freezer.
  2. 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.
  3. Chill the cream mixture in the refrigerator for 15 minutes.
  4. Turn on the ice cream maker and pour in cream mixture. Let churn for 25-30 minutes until ice cream looks almost ready.
  5. 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.
  6. Once ice cream (which is still churning) looks almost ready (around 25 minutes), slowly, but steadily pour in the marmalade.
  7. 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.
  8. Transfer the ice cream to a large, sealed, freezer-proof container and freeze until the ice cream sets, at least four hours before serving.

Time: 5 hrs 30 mins

Makes: 1 batch of ice cream

Difficulty: Easy

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