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Tangerine ice cream

Tangerine ice cream
Gina Ferazzi / Los Angeles Times

Not so long ago, we called them tangerines, they came from Florida and when we thought of them at all -- which wasn't very often -- it was mainly because they were so easy to peel. Certainly it wasn't for ... Read more

Total time: 25 minutes plus chilling and freezing time | Serves 8 (makes 1 quart)
  • 3 or 4 tangerines
  • 2/3 cup sugar
  • 1/2 cup half-and-half
  • 4 egg yolks
  • 2 cups whipping cream
  • Vanilla extract

Step 1Wash the tangerines. Remove the peel from 1 tangerine with a vegetable peeler, being very careful not to take any of the white pith. Put it with the sugar and half-and-half in a nonreactive saucepan and heat just to boiling. Remove from the heat and let steep for 5 to 10 minutes.

Step 2Whisk the egg yolks in a bowl to break them up and pour the warm half-and-half mixture into them, whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 2 to 3 minutes.

Step 3Pour through a strainer into a bowl and grate the rind of 2 more tangerines into the custard. Grate as fine as possible and let stand in the warm custard a few minutes. Juice the tangerines -- you will want 5 to 6 tablespoons.

Step 4Add the cream, the tangerine juice and a few drops of vanilla extract to the custard. Chill. This can all be done a day before you want to freeze the ice cream; refrigerate the mixture, tightly covered.

Step 5Freeze in an ice cream maker according to manufacturer's instructions; pack into an airtight container and freeze.

Note: From "Chez Panisse Desserts" by Lindsey Shere.


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