Tangerine Ice Cream
A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July/August 1991
- 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
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.