Best Tangerine Curd Ice Cream With Marshmallow Meringues Recipes

Tangerine Ice Cream image

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 7

1/2 cup milk
2 1/2 cups heavy cream
2/3 cup sugar
Zest of 4 tangerines
4 egg yolks
1/2 cup freshly squeezed tangerine juice
2 teaspoons lemon juice

Steps:

In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

Marshmallow Cream Meringue image

Provided by Kittencalrecipezazz

Categories Dessert

Time 22m

Yield 1 pie topping

Number Of Ingredients 3

Steps:

Beat egg whites and salt until SOFT peaks form.
Gradually add in the marshmallow cream, beating until STIFF peaks form.
Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.