A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991


Recipe Summary

Makes 1 quart


Ingredient Checklist


Instructions Checklist
  • 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.