For the custard
1Heat milk, fresh cream , sugar in a heavy bottom saucepan on low flame for 10-15 minutes.
2Mix 1 tbsp of corn flour in 2 tbsp of water.
3Add this to the milk mixture.
4Keep stirring until the custard is thick.
5Turn off the heat. Place the saucepan into a bowl of ice cold water.
6Let the custard cool well. Pass the liquid through a strainer. Refrigerate for 2 hrs.
7In another saucepan, heat lemon marmalade and lemon juice for 2-3 minutes on low flame. Turn off the heat. Let it cool. Refrigerate it for 30 minutes.
8Now whip the heavy whipping cream until stiff.
9Gently beat the custard and marmalade together.
10Add this to the whipped cream.
11Beat on medium speed for 2-3 minutes.
12Transfer to an air tight container. Freeze it overnight.