Method

• 1.
  Place the marmalade, creme fraiche, yoghurt and whisky, if using, in a bowl. Beat with a wooden spoon to combine.
• 2.
  Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm.