Method

• 1.
  Place the marmalade and
• 2.
  Grand Marnier in a saucepan over a low heat and stir until the marmalade has melted.
• 3.
  Set aside to cool.
• 4.
  Whip the cream until soft peaks form, then add the custard and whip together until combined. Stir in the orange rind and refrigerate for 30 minutes. Place the mixture in a plastic container in the freezer until frozen at the edges.
• 5.
  Remove from freezer and beat with an electric beater. Pour back into container and re-freeze.
• 6.
  Repeat twice more adding the marmalade mixture during the last beating, then freeze until firm. (Alternatively, churn in an ice-cream machine according to manufacturer's directions. When the ice-cream has almost finished churning, add the marmalade mixture and churn for a further five minutes.)