TANGERINE ICE CREAM

 

  • Cooking Time:
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Ingredients

  • 3 or 4 tangerines
  • 1/3 c. sugar
  • 1/2 c. half and half
  • 4 egg yolks
  • 2 c whipping cream
  • Vanilla extract

Directions

  • 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.

Notes

Categories: Dessert  Eggs  Fruit  Ice Cream  Ice Cream Maker  Snack 
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