Food & Cooking Recipes Tangerine Ice Cream By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 1 quart A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor. Ingredients ½ cup milk 2 ½ cups heavy cream ⅔ cup sugar Zest of 4 tangerines 4 egg yolks ½ 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. Print