One of the best things about having an ice cream maker is that you can indulge in your own choice of flavours and make ice cream a more grown up treat than the usual selection of tubs in the supermarket offer you. Having enjoyed the salted caramel butter creation of the week before, I was keen to try something else, but not too sweet and a bit different, so when I espied the half finished jar of marmalade in the fridge, I knew exactly what to do with it…

I’m actually not a huge fan of marmalade (or jam) but I’ve never met an ice cream I didn’t like, so I thought this would be the perfect way to convert myself to this most traditional of preserves. And if I still couldn’t summon my inner Paddington, I’d simply feed it to friends and make myself very popular.

I adapted the basic recipe that pretty much every ice cream recipe uses, heating a carton of double cream and the same amount of milk in a pan with the zest of an orange until about to bubble while whisking 5 egg yolks with about a quarter of a cup of sugar until they were light and fluffy. I then used the same quarter cup to pour some of the heated milk into the egg mixture to combine it, warm it up and prevent it scrambling when added to the rest of the milk as you make the custard. I then heated the whole thing a bit more, until the custard thickened slightly (don’t expect it to go the consistency of Bird’s) before taking it off the heat sharpish. Don’t linger or you’ll have an unholy mess on your hands.

Pour the custard mix into a metal bowl you have already placed inside a larger bowl full of iced water and chill the whole thing in the fridge for a few hours or overnight if you have time. Then pour into your ice cream maker and churn to make a super easy ice cream with a minimum of fuss. Or do what I did and have a moment of sheer lunacy and forget to put the arm into the machine, leaving the frozen bowl to spin as aimlessly as a 1970s drummer at his kit awaiting his solo, and creating a bizarre semi frozen mess that clings to the edges of the bowl without resembling actual ice cream. You can then defrost the entire thing in a bowl of hot water and have to rechill it all overnight before trying again.

Next morning, I gave everything another 25 minutes churn with all parts of the machine in place and was rewarded with a creamy masterpiece. I then gently heated the roughly half jar of marmalade til it went all sticky and jammy and soft, added a tablespoon freshly squeezed orange juice and poured it all into the ice cream, whipping for another five or so minutes until well combined. You could also do this as a marmalade ripple if you preferred and I think I’d add a splash of rum if I was doing this. Pop the whole thing in the freezer for a couple of hours or until needed. Then prepare to taste the best ice cream in the world…

Rich and creamy beyond belief, it is spiked with tiny chewy shreds of peel just bursting with refreshingly tangy bitter citrus gorgeousness and the sunshine sweetness of fresh orange. Stunning on its own or with some dark chocolate ( I used Maya Gold in the pic), it is a very grown up and utterly sensational ice cream that has converted me so wholeheartedly to marmalade that I’m booking a ticket to Darkest Peru tomorrow…