Pixie Tangerine-Mascarpone Ice Cream Recipe

by valentina on March 24, 2013

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Pixie Tangerine Mascarpone Ice Cream Recipe
Pixie Tangerine Mascarpone Ice Cream Recipe
bright pixie tangerine flavors and vibrant colors, this is a perfect ice cream for spring.

Prep Time: 24 hours

Yield: Makes 1 quart

Ingredients:
  • 8 Ojai Pixie tangerines
  • 1/2 cup sugar
  • 4 egg yolks
  • 3 cups low-fat milk
  • 1 tablespoon vanilla extract
  • chocolate
With flowers blooming everywhere as we enter spring, I crave foods with vibrant colors and bright flavors.

My trip to the Ojai Valley with Melissa’s Produce got me in a springtime mood — what with beautifully ripe, deep orange Ojai Pixie tangerines surrounding me at Friend’s Ranch and Churchill Brennis Orchard, how could it not!?  While it was difficult not to eat all of the Pixies I brought home, I somehow managed to save enough to make this super delicious ice cream.

This ice cream is packed with bright, colorful flavors, and it’s creamy texture is divine.

How fun with this be to serve to your guests for dessert?!

What foods to you crave in the spring?  I want to know, so please tell me in the comments — I might just create a recipe for you.

Pixie Tangerine-Mascarpone Ice Cream Recipe

Prep Time: 14 hours

Yield: Makes about 1 quart

Please note all but about 1 hour of the prep time is cooling time. I usually start ice cream at least 1 day ahead of the time I want to serve it.

Recipe

4 egg yolks

1/2 cup granulated sugar

3 cups low-fat or whole milk (I used low-fat and it was delicious)

2 tablespoons Pixie tangerine zest

1/2 cup Pixie tangerine juice (from about 4 Pixies)

1 cup Mascarpone

1 tablespoon vanilla extract

3/4 cups peeled and roughly diced Pixie tangerines (from about 4 more Pixies)

1/2 cup mini chocolate chips

  1. Before you being making the ice cream, zest, juice and then dice the tangerines (see measurements in the ingredient list). Set aside.
  2. In a medium-sized mixing bowl, use an electric mixer or a whisk, to whip the egg yolks with the sugar. Mix until it's very thick and is pale yellow. When you drizzle it, it should rest for a moment before sinking into the rest of the mixture -- this is called the "ribbon stage." This will likely take several minutes.
  3. Pour the milk into a small saucepan and scald it over medium heat. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove it from the heat to cool a bit.
  4. Very gradually pour about 1/4 of the slightly cooled milk into the egg-sugar mixture, and blend with a whisk until it's evenly combined. Repeat this one more time. Then pour all of this back into the saucepan with the remaining milk. Over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful, thick custard, about 6 minutes. It's done when it coats the back of the spoon. (Be very careful not to overcook this -- once you notice it becoming thicker, it's nearly there. If you leave it too long it will curdle.) When it's done, remove it from the heat immediately and let it cool for 15 minutes or so.
  5. Now, in a medium-sized mixing bowl, whisk the zest, juice, Mascarpone and vanilla together. Then slowly whisk this mixture into the custard.
  6. Let this cool, stirring from time to time, for about 2 hours.
  7. Pour into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
  8. Freeze according to your ice cream machine's directions.
  9. Stir in the diced tangerine and mini chocolate chips.
  10. For a soft ice cream, you can serve it at this point. Or you can freeze it until you're ready -- it should become firm within about 6 hours.

Notes

If your finished ice cream has been frozen for a while, let it sit out for a bit to soften before serving.

If you want to serve this ice cream in the super cute Ojai Pixie "cups," cut about 2-inches off the top and use a paring knife to carefully remove the fruit. If you're going to do this -- do it before you begin, so you can use this fruit to dice and add to the ice cream.

http://cookingontheweekends.com/2013/03/pixie-tangerine-mascarpone-ice-cream-recipe/

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{ 8 comments… read them below or add one }

Ilke March 24, 2013 at 12:10 pm

What a wonderful presentation and also love the mascarpone addition to the icecream. This looks like summer to me. :)

Reply

Alison | a girl defloured March 24, 2013 at 3:22 pm

Hi Valentina! I just stumbled upon your blog. (Isn’t the internet fun that way?) Anyway, this recipe looks amazing. I love ice cream and haven’t made any in a while, and the tangerines have been so awesome this year (I live in SoCal too). Hope you are enjoying your weekend. xo, Alison

Reply

valentina March 25, 2013 at 4:41 pm

Thank you so much, Alison. So happy you stumbled my way! :-)

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Bijouxs March 24, 2013 at 5:45 pm

Beautiful Valentina! Oh, I do love those Pixie tangerines!

Reply

Jeanne @JollyTomato March 24, 2013 at 7:40 pm

Brilliant! Yet another reason for me to finally get an ice-cream maker this spring. Love those tangerines!

Reply

valentina March 25, 2013 at 4:42 pm

Jeanne — you must get an ice cream maker! your kiddos will love it, too! :-)

Reply

Colette from JFF! March 25, 2013 at 4:01 pm

Love, love, love it!

Reply

Jenny April 18, 2013 at 6:29 pm

I love it.

Reply

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