How to Make Ginger’s Comfort Emporium Ice Cream

We selected a handful of lucky clients at random who were treated to a visit from our very own ice cream van, Ginger’s Comfort Emporium, on Thursday 10th April, to celebrate the impending start of the Great British Summer.

If you weren’t lucky enough to get a visit from our ice cream van though you could make this incredible ice cream at home! Here are two of our favourite flavours, created by Claire Kelsey of Ginger’s Comfort Emporium.

Marmalade on Toast

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.

Peanut Butter and Salted Caramel

We’re firm believers in the fact that there’s nothing in the world that can’t be improved by adding peanut butter. In this recipe the peanut butter is a great foil to rich caramel - you get that thrilling salt-sweet buzz on your tongue. This ice cream is insanely moreish and totally bad for you.


900ml cups single cream

240g soft light brown sugar

1 tsp table salt

150g cup crunchy peanut butter


1. To make the caramel sauce, warm 600ml cups of the single cream on a medium heat to just below boiling point. Stir in the brown sugar and salt, and when it’s a nice, smooth consistency, let the sauce cool.

2. Mix the carmel into the peanut butter, a little at a time to prevent lumps, and then whisk in the rest of the cream (or 300ml milk, if you prefer something lighter). Let it go completely cold in the fridge.

3. Churn in a machine, or stir-freeze: put the tub in your freezer, then every 30 minutes bring it out and mash the frozen edges with a fork, or use a hand blender to break up the ice crystals. You’ll need to do this three or four times, until the ice cream is smooth and firm.

4. Leave this just a few minutes to soften at room temperature before you scoop.

For more inspiring ice cream recipes by Claire Kelsey take a look at her book, Melt.