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Love it or hate it...

Love it or hate it...


September 28th is National Marmite Day when lovers of the distinctive yeast extract pay homage to its unique taste.

In recent years, we’ve seen Marmite crisps, peanut butter, popcorn and rice cakes, but what about Marmite ice cream?! As with all things Marmite, it’s an acquired taste . . . will Marmite feature in your display?

Marmite and toast ice cream 

Ingredients 

Marmite ice cream

6000g white base mix (see recipe below)

240g Marmite 

Bread and marmite inclusion

200g breadcrumbs

25g butter

70g Sucranna granulated sugar

10g Marmite 

Method

For the inclusion

Melt the butter and Marmite on a low heat until fully dissolved then remove from the heat and stir in the sugar and breadcrumbs.

Once fully mixed you will have a brown dough textured mix.

Spread the mix onto a flat oven tray and bake in the oven at 180ºC degrees or 160º Fan for 10 minutes.

Remove and allow to cool at room temperature, then break into small chunks for best results place in the fridge overnight.

For the ice cream

Blend the white base with the 240g of Marmite until fully mixed then pour into the batch freezer and select your usual gelato program.

When extracting from the machine sprinkle the bread and Marmite inclusion mix you made the day before through the pan, making sure to get it into the corners as this will help carry the Marmite flavour.

White base

Ingredients

1030g milk (1 litre) (3.5% Fat)
160g double cream (48% Fat)
55g skimmed milk powder
210g Sucranna granulated sugar
22g dextrose 
50g spray dried glucose
4g Rubicone neutro 5AU

Method

To calculate the amount of mix you require, multiply all elements/ingredients by 42 to make 60 litres of finished mix, or multiply all elements/ingredients by 21 to make 30 litres of finished mix.

Start by mixing all the dry ingredients together, this prevents the skimmed milk powder from forming lumps as you add it to the milk. Start with the milk in the pasteuriser, select your desired pasteurisation program, we have used the low pasteurisation at 65˚C.

Once your milk reaches 40˚C, gradually add all the dry ingredients.

Once the mixture reaches 50˚C, add the cream. Let the pasteuriser run its program, taking the mixture up to 65˚C, then holding it at 65˚C for 30 minutes, then rapidly cooling the mixture to 4˚C. Once the mixture has reached 4˚C, allow the mixture to age for between 4 and 12 hours (12 hours being preferred for best results).

Recipe tip

Say cheese! Try a Cheddar cheese ice cream base rippled with Marmite for a delicious savoury treat.

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