Burnt Orange Marmalade

• 4 kg / 8 lb 13.09 oz navel oranges sliced into 0.5-cm / 0.2-in slices, ends removed
• 4 kg / 8 lb 13.09 oz sugar
• 4 kg / 8 lb 13.09 oz milk

Ice Cream Base

• 3.09 kg / 6 lb 12.99 oz / 61.78% milk (infused with Burnt Orange Marmalade)
• 631 g / 1 lb 6.26 oz / 12.63% heavy cream
• 200 g / 7.05 oz / 16% sugar
• 479 g / 1 lb 0.9 oz / 9.58% egg yolks
• 1.33 kg / 2 lb 14.91 oz / 26.6% Burnt Orange Marmalade from infused milk

1. For the Marmalade: Blanch the oranges 3 times in boiling water, changing the water each time.
2. Weigh out the blanched oranges, then weigh out the same amount of sugar (approximately 4 kg / 8 lb 13.09 oz).
3. Place both in a large pot, and cook over low heat until the marmalade reaches 190°C / 380°F. To prevent it from burning, pour it onto an oiled marble surface and spread it out.
4. Once the marmalade cools, it will harden. Since the sugar was cooked further than for a regular marmalade, it won’t be very smooth, but that doesn’t matter because it is going to be steeped into the milk. The hardened sugar will dissolve into the milk.
5. Add the marmalade to the milk and steep for 45 minutes.
6. For the Ice Cream Base: Strain the milk and measure 3.09 kg / 6 lb 12.99 oz of the milk. Reserve 1.33 kg / 2 lb 15.02 oz of the marmalade. Make the ice cream base according to the Classic Ice Cream Method.
7. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
8. Once the base has aged, churn to the desired consistency. Stir in the reserved marmalade just after churning.
9. Harden for at least 2 hours and up to 4 hours. Reserve until needed.