marmalade gelato with ginger & dark chocolate

ice cream for a cold night

bits for days (note have reduced the quantity of ginger and chocolate from pictured, it was a bit much)

just churned

action shot! you could stop here for a lovely simple flavour

serves 3 sensibly, or 2 greedily eaten out of the ice cream maker with spoons

ingredients

113g coconut milk

150g soy milk

18g glucose syrup

56g caster sugar

zest of 1 orange

2 egg yolks

1 tsp vanilla paste

4g cornstarch, mixed into 8g cold water

pinch salt

1 generous tablespoon oxford marmalade (the more bitter, the better)

80g buderim baking ginger bits (wish that was sponsored), or chopped crystallised ginger

50g dark chocolate, chopped

method

in a medium saucepan, add the coconut milk (113g), soy milk (150g), glucose (18g), and caster sugar (56g)

zest the orange directly into the saucepan

over a medium-high heat, bring the mixture almost to a boil then take off the heat

in a small bowl, whisk the egg yolks (2) together with the vanilla (1 tsp) and cornstarch slurry (4g cornstarch in 8g cold water)

add the hot milk mixture to the eggs a spoonful at a time, whisking constantly

once you’ve added about 5 spoons of hot milk to the egg mixture, transfer the entire egg mixture to the hot milk pan and whisk thoroughly to combine

return to a medium low heat and whisk constantly until the mixture has thickened slightly

optional: place the saucepan in an ice bath and whisk to cool the mixture

transfer to a lidded container and refrigerate for at least 4 hours, preferable overnight

optional: chill or freeze the ginger and chocolate pieces and serving bowls to avoid melting your freshly-frozen gelato

once totally chilled, add to ice cream maker with the marmalade (1 tbsp) and churn for 15-20 minutes until soft-serve consistency

pour in the ginger (80g) and chocolate (50g) bits and churn until evenly distributed

spoon into chilled bowls and eat immediately

variations

just marmalade: don’t add the ginger and chocolate

orange & cardamom: omit the marmalade and add 1 tsp cardamom (or to taste) when making the custard base

marmalade toast: toast 2 slices of plain white bread, then blitz into breadcrumbs. infuse into the soy milk and coconut mixture for 30 minutes before adding the sugar and glucose. strain and continue as written