Tangerine Ice Cream

  • Yield 6 cups
  • Prep 40 mins
  • Cook

Try this refreshing ice cream on a hot summer day.


1/2 cup milk
2 1/2 cups heavy cream, divided
2/3 cup sugar
-- Peel of 4 tangerines, freshly grated, divided
4 -- egg yolks
1/2 cup fresh tangerine juice
2 teaspoons fresh lemon juice


  1. Early in day;  Place milk, 1/2 cup cream, sugar and half of peel in small saucepan; heat over low heat until sugar dissolves, about 5 minutes.  Do not let mixture boil.  Cool.   In bowl beat egg yolks with cooled milk mixture until combined.  Pour into saucepan with remaining cream.
  2. Cook over low heat, stirring constantly with wooden spoon, until thickened to consistency of custard.  Eggs will cook if mixture becomes too hot.  Strain; add remaining peel.  Add tangerine juice and 2 teaspoons lemon juice, whisk together; chill.  Pour into ice-cream maker; freeze according to manufacturer's directions.


Recipe reprinted with permission from the Junior League of Tampa, Inc.’s Tampa Treasures (Tampa, Fl., 1992).



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