Best Tangerine Ice Recipes

TANGERINE ICE CREAM

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.

TANGERINE CURD ICE CREAM WITH MARSHMALLOW MERINGUES

Steps:

• To make the tangerine curd: place the tangerine zest and juice in a saucepan and bring to the boil, reduce by half before mixing in the caster sugar and chopped butter. Once the butter has melted, let it cool for a few minutes then gradually mix in the egg yolks. Stir over a low heat for 3-4 minutes until thickened. This stage can also be achieved in a bowl set over a pan of simmering water, stirring continuously for 20-25 minutes until thickened. Once thickened transfer to a clean bowl and leave to cool slightly before covering with cling film or greaseproof paper. Alternatively, store in a sterilised jar.
• To make the ice cream: whisk the crème fraîche and yogurt into the curd and flavour with Grand Marnier. The mix can now be churned in an ice cream maker for 20 minutes before freezing. An alternative method is to freeze the mix for several hours without churning, but you do need to stir it every 20 minutes to break up the crystals until it sets properly. If this second method is followed, remove the ice cream from the freezer about 20-30 minutes before serving to loosen its consistency.
• To make the syrup: boil together the tangerine zest and juice with the caster sugar and allow to reduce by a third before adding the Grand Marnier. Mix the arrowroot or cornflour with the orange juice or water and whisk into the simmering syrup. Once returned to a gentle simmer, cook for just 2 minutes before removing from the heat. The candied orange peel, if using, can be added while the syrup is warm. Allow to cool. An alternative method is to reheat the syrup just before serving, adding the peel while the syrup is warming.
• To make the meringues: preheat the oven to 120C/Gas ½/fan oven 100C. Whisk the egg whites to soft peaks, then gradually whisk in two-thirds of the caster sugar. Continue to whisk to reach stiff peaks. The remaining sugar can now be added. Continue to whisk until the meringue has a good thick creamy consistency. The cornflour and lemon juice can now be whisked in, whisking for another minute.
• The meringues can be kept naturally shaped by spooning individual portions on to lightly oiled parchment paper on a baking tray. Or spoon the meringue into a piping bag fitted with a 1cm/½in plain tube and piping large domes onto the paper. Whichever choice is made, it is important to leave ample space between the meringues to allow them to swell and rise. These can now be baked for 45-50 minutes, about 1 hour maximum. During this time they will take on a light colour, forming a crisp shell that coats the marshmallow centre. The meringues can be cooked at a higher temperature - 150C/Gas 2/fan oven 130C - to give slightly more colour. If so, cooking time will be slightly less, around 40-45 minutes.
• When assembling the dish there are two options: if dome-shaped meringues have been made, it is best to crack the tops, placing five or six tangerine segments on top of each if using. The ice cream can now be scooped or scrolled using a warm tablespoon, before sitting on top of the meringue. The syrup with candied fruit can now be drizzled over to finish. The alternative is to simply sit the ice cream and meringue side by side, decorating with segments, if using, and drizzling over the syrup. Whichever you choose, either can be finished with a light dusting of icing sugar, if desired, and perhaps a leaf or sprig of holly.

TANGERINE ICE

Steps:

• Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
• Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
• To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.

CANDIED TANGERINE CHOCOLATE ICE CREAM

Steps:

• With a sharp knife, score each tangerine, cutting peel into four wedge-shaped sections. Loosen and remove peel from each with a spoon (save fruit for another use)., Place tangerine peels in a large heavy saucepan; cover with cold water. Bring to a boil. Cover and cook for 10 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel., In another saucepan, combine 2 cups sugar and water; cook and stir over medium heat until sugar is dissolved. Add tangerine peels. Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes or until tangerine pieces are transparent, stirring occasionally., Using a slotted spoon, transfer candied peel to a wire rack placed over a baking pan. Let stand for 1 hour. Toss candied peel in remaining sugar. Let stand for 8 hours or overnight., Meanwhile, in a microwave, melt baking chips; stir until smooth. Cool to room temperature. In a large heavy saucepan, heat milk and 1/2 cup sugar until bubbles form around sides of pan. In a small bowl, combine the egg yolks, melted chocolate and remaining sugar. Whisk a small amount of hot mixture into chocolate mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., For bark, line a 15x10x1-in. pan with foil; set aside. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in cranberries. Spread into prepared pan. Chill until firm., Chop bark into small pieces; finely chop candied peel. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; stir in 1 cup chocolate bark and 1/2 cup candied peel. Freeze for 2-4 hours before serving. Serve with remaining candied peel and bark.

TANGERINE ICE

Steps:

• Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweeteness.
• Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.