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Recipe Summary

Yield: Makes 1 quart

Ingredients

Ingredient Checklist

1/2 cup milk

2 1/2 cups heavy cream

2/3 cup sugar

Zest of 4 tangerines

4 egg yolks

1/2 cup freshly squeezed tangerine juice

2 teaspoons lemon juice

Gallery

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Recipe Summary

Yield: Makes 1 quart

Yield: Makes 1 quart

Makes 1 quart

Ingredients

Ingredients

  • 1/2 cup milk
  • 2 1/2 cups heavy cream
  • 2/3 cup sugar
  • Zest of 4 tangerines
  • 4 egg yolks
  • 1/2 cup freshly squeezed tangerine juice
  • 2 teaspoons lemon juice

Directions

In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.

Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.

Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer’s instructions.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Tangerine Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Tangerine Ice Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest