Creamsicle Ice Cream Recipe
This Creamsicle Ice Cream recipe stands apart from others. It's made with super sweet, seedless tangerines and includes a special ingredient which makes it creamier than ever! *Makes about 1½ quarts
Servings: 8 to 10
Calories: 369kcal
Ingredients
- about 8 ideally seedless tangerines (about 2½ pounds) for zesting, juicing and dicing
- 3 cups whole milk
- 1 tablespoon pure vanilla extract
- pinch of salt
- 4 large egg yolks
- ½ cup granulated sugar
- 1 cup Mascarpone, room temperature
Instructions
- Prepare the tangerines. Before you begin making the ice cream, prepare the tangerines. You will need: 2 packed tablespoons of zest (from about 3 tangerines), ½ cup tangerine juice (from about 3 tangerines - use the ones you zested), and about 2 cups of diced tangerines (from about 5 tangerines).
- Heat milk with zest, vanilla and pinch of salt. Pour the milk into a small saucepan and add the tangerine zest, vanilla and a pinch of salt. Scald it over low-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. (Watch it carefully, as it can easily bubble over if it gets too hot.)
- Whip yolks with sugar. Add the egg yolks to a mixing bowl with the sugar and use an electric mixer (or a whisk if you don't have one). 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 take a few minutes (and a bit longer, and with more muscle with the whisk).
- Make the custard. Gradually pour about ¼ of the slightly cooled milk into the egg mixture, and blend with a whisk. Repeat this once and then pour all of it into the saucepan with the remaining milk. Over low heat, stirring almost constantly with a wooden spoon, cook until it becomes a thick custard, about 6 minutes. It's done when it coats the back of the spoon. If you leave it too long it will curdle. (If it does, immediately pour it out of the hot pot into a blender and pulse it for about 5 seconds.) Remove it from the heat and let it cool for 15 minutes or so.
- Add remaining ingredients and cool. Pour the slightly custard into a blender and add the tangerine juice and Mascarpone. Blend just until smooth, just a few seconds on high. Pour this into a large bowl, add the diced tangerines and stirring from time to time, let it cool for about 2 hours. Then cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours and ideally overnight.
- Churn and Freeze. Freeze according to your ice cream machine's directions.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
Calorie count is only an estimate.
Nutrition
Calories: 369kcal