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Want to try Marmalade on Toast Ice Cream?

No one likes ice cream quite as much as The London Kitchen team, but lately we’ve been a bit more experimental when it comes to choosing our summer favourites. We couldn’t believe our eyes when we first came across the award-winning Claire Kelsey’s book ‘Melt’,  she uses ice cream as the basis for a whole host of sensational flavour combinations, all inspired by her adventures in a 1997 Ford Transit ice-cream van named Ginger.




Ginger was the result of an impulse buy in 2009, and was promptly decorated in pink and maroon paint and fully furnished with mirrors, wood and classic Parisian posters. Already it was no ordinary ice cream van. Of course such a dressed up van couldn’t just deal in the traditional 99 and flake, Ginger needed a menu of unique flavours concocted by Claire, the ice cream expert with an endless imagination.


Claire has dreamt up flavours that would blow the biggest ice cream connoisseur away, from Absinthe (which is far tastier than you might first think, with a rich creamy flavour) to Plum and Gin, a sweet and fresh flavour combination that’s perfect in the sunshine. All the recipes are all in ‘Melt’ – so you can have a go at making your own!


Claire tells us that ice cream is an experimental cook’s dream. Cream, sugar and eggs set the stage for any flavour combinations you can think up, and work perfectly with a wide range of tastes and textures, so you really can be as creative as you want. Music to our ears!


Here’s how to make our Managing Director Damian’s favourite, Marmalade on Toast:





  • 100g/3.5 oz wholemeal bread
  • 70g/2.5 oz/scant 1/3 soft dark brown sugar
  • 2 large egg whites
  • 1 tbsp icing sugar
  • 400g/14oz Seville orange marmalade
  • 350ml/12 fl oz/1.5 cups double cream



  1. Heat the oven to 170C/325F/Gas Mark 3. Then process the bread to make breadcrumbs. You want them quite coarse, so stop when they resemble rubble.
  2. Spread the crumbs onto a baking tray and mix in the sugar. Bake for about 15 minutes until they are dry and crisp. Leave them to cool.
  3. To make the meringue, whisk the egg whites in a scrupulously clean bowl. When they start to form soft peaks, add the icing sugar and continue to whisk for another minute until they turn glossy. Stop before the meringue becomes stiff.
  4. Mix the marmalade into the double cream, then whisk the mixture into soft peaks. Again, stop before it becomes too firm, otherwise you won’t be able to fold your mixtures together.
  5. Fold together the meringue and marmalade cream. Use your largest bowl and a spatula, or a very big spoon. First, add a little of the meringue to the marmalade and cream, then add the rest into the bowl using a folding motion, turning the bowl as you go. The idea is to retain as much air as possible in the mix.
  6. Scatter the crumbs over the top and repeat the folding and turning, mixing the crumbs evenly through the cream. Put the mixture in a tub, cover and freeze overnight. This is easily scoop able straight from the freezer.



The London Kitchen team are passionate about exceptional event catering and production, as well as sharing our favourite parts of London’s food, drink and arts culture. Follow our blog to stay up to date on our latest events, recipes and foodie finds in the capital. 



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