Steps
- Beat 3 large egg yolks and 100g of golden superfine sugar until pale and thick.
- Heat 300ml of whole milk, 250g of mascarpone, the seeds of ½ vanilla bean, and the zest of 1 orange in a saucepan over medium heat, whisking until just boiling.
- Remove from the heat and gradually whisk into the yolks. Return to the clean pan and stir over low heat for 15 minutes, until the custard coats a spoon, without boiling. Strain and cool.
- Churn until thick and smooth, then transfer to a freezer container. Ripple in 3 tablespoons of Seville orange marmalade, cover, and freeze for at least 6 hours, until firm.