Recipes

from Chez Panisse desserts, via L.A. Times

3 or 4 tangerines

1/3 c. sugar

1/2 c. half and half

4 egg yolks

2 c whipping cream

Vanilla extract

1. Carefully remove peel from one tangerine, and avoid the pith. Then put peel and sugar and half-and-half in nonreactive saucepan and heat to just boiling. Off the heat, and steep for 15 min.

2. Whisk egg yolks to break them up and pour in warm half/half mix, whisking constantly. Return to pan, cook over LOW heat, stirring, until custard coats back of spoon.

3. Pour through strainer and grate rind of 2 more tangerines into custard. Juice tangerines, you need 5 to 6 Tablespoons.

4. Add cream, tangerine juice, few drops of vanilla extract. Chill, can be done up to one day before freezing in machine.

5. Freeze in an ice cream maker according to instructions.