This Marmalade on Toast ice cream recipe is so good you could eat it for breakfast. The flavour has won ‘Best Dessert’ at the British Street Food Awards 2012, where Ginger’s also scooped the ‘Best of the Best’ award. The ice cream isn’t churned, air is incorporated into the cream and meringue instead, meaning the toast crumbs keep their bite.
100g/3.5 oz wholemeal bread
70g/2.5 oz/scant 1/3 soft dark brown sugar
2 large egg whites
1 tbsp icing sugar
400g/14oz Seville orange marmalade
350ml/12 fl oz/1.5 cups double cream
1.Heat the oven to 170C/325F/Gas Mark 3. Then process the bread to make breadcrumbs. You want them quite coarse, so stop when they resemble rubble.
2. Spread the crumbs onto a baking tray and mix in the sugar. Bake for about 15 minutes until they are dry and crisp. Leave them to cool.
3. To make the meringue, whisk the egg whites in a scrupulously clean bowl. When they start to form soft peaks, add the icing sugar and continue to whisk for another minute until they turn glossy. Stop before the meringue becomes stiff.
4. Mix the marmalade into the double cream, then whisk the mixture into soft peaks. Again, stop before it becomes too firm, otherwise you won’t be able to fold your mixtures together.
5. Fold together the meringue and marmalade cream. Use your largest bowl and a spatula, or a very big spoon. First, add a little of the meringue to the marmalade and cream, then add the rest into the bowl using a folding motion, turning the bowl as you go. The idea is to retain as much air as possible in the mix.
6. Scatter the crumbs over the top and repeat the folding and turning, mixing the crumbs evenly through the cream. Put the mixture in a tub, cover and freeze overnight. This is easily scoop able straight from the freezer.