Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.

Meanwhile, put the lactsoe free milk, cream, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the cream into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.

Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don’t let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.

Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through.

Cover and freeze for at least 6 hrs until set. If you don’t have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.

Recipe from Good Food magazine

Low FODMAP Recipe

Lactose free marmalade ice cream

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3 large egg yolks

100g golden caster sugar

300ml lactose free full-fat milk

250g tub lactose free double cream

seeds ½ vanilla pod

zest 1 orange

3 tbsp Seville orange marmalade