This tangerine Ice Cream is rich, creamy and refreshing all at once.
*Makes about 1 quart
Before you begin making the ice cream, zest, juice and then dice the tangerines (see measurements in the ingredient list). Set aside.
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.
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.
Pour into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
Freeze according to your ice cream machine's directions.