Marmalade Ice Cream

Course : Ice Cream
Serves: 4
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3 large eggs -- separated
3 ounces icing sugar -- sifted
1/4 pint double cream
4 tablespoons marmalade with peel

Preparation / Directions:

Beat the egg yolks with the icing sugar until creamy. Whisk the egg whites until stiff. Beat the cream until thick but not stiff. Mix the marmalade into the egg yolk mixture, add the cream, then the egg whites. Mix gently, then pour into a container, cover, seal and freeze for at least 6 hours. Soften in the fridge for 1 hour before serving with shortcake biscuits.


Nutritional Information:

132 Calories (kcal); 3g Total Fat; (22% calories from fat); 4g Protein; 22g Carbohydrate; 140mg Cholesterol; 42mg Sodium

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