I promise this will be the last ice cream type recipe for a bit but with tangerines “in season” at the moment, I couldn’t resist this one more.
This is a fabulously flavourful cold and creamy treat and well worth trying if you have an ice cream machine collecting dust somewhere.
Summary: This can be made with any type of orange. Tangerines are sweet, so with less sweet oranges, you may wish to increase the sugar. You will need an ice cream maker for this.
- 1/2 teaspoon gelatin
- 2 1/4 pounds tangerines
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup heavy cream, chilled.
- Make sure you have frozen the canister of an ice-cream maker at least overnight.
- Put the gelatin and about 2 tablespoons of water into a small saucepan and leave to sit (not on any heat). Strip the zest from two tangerines with a zester. Toss the zest into a bowl. Squeeze the tangerines, even the zested ones, removing any seeds, to make 1 1/2 cups of juice.
- Take the saucepan with the gelatin, put a very little heat under it until the gelatin starts to look smooth, not grainy. Then stir in the sugar, salt, juice and zest and turn up the heat slightly, letting it come to something like the temperature of your finger. Stir to make sure the sugar is dissolved, then chill it in the refrigerator.
- When it is cold, strain out the zest. Add the cold cream and stir to combine. Add to your ice-cream maker and process according to your machines usual directions. Chill in the freezer for at least 1 hour.
Prep time: 15 min | Cook time: 5 min | Total time: 50 min
Number of servings (yield): 8
Adapted from a recipe in the January 9, 2009 NYT