Preparation / Directions:
Thoroughly chill the cream, then put it in a blender or the bowl of a food processor. Spoon in the marmalade, sugar and whisky. Blend briefly so the peel is chopped up a bit but not so much that it becomes grainy. We are talking a matter of seconds.
Pour the creamy, golden yellow mixture into a scrupulously clean shallow plastic or stainless-steel container. Freeze for at least an hour-and-a-half, until the edges are starting to freeze, but the center remains slightly fluid. Pour the mixture back into the blender and whiz for a second or two or, if it is easier, whisk hard by hand for a minute or two to mix the frozen edges into the creamy middle. This improves the texture of the finished ice. Return to the shallow container and freeze for another 4 hours. Remove from the freezer at least 10 minutes before serving.
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