Tangerine Ice Cream
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.