because we are all hurting
and baltimore burned this week:
it’s the start of a new month,
a new city.
tangerine ice cream
makes about 3 1/2 cups
*note: use organic tangerines (or any citrus fruit) as you’ll be using the zest of the fruit.
4 egg yolks, from large eggs
scant 1/2 cup sugar
3 cups lactose free half/half (this was on hand, i’d make this with canned coconut milk, or any plant/nut based milk)
1/2 TBL cornstarch or potato starch
zest of 3-4 tangerines
juice of said tangerines, reduced down to 1/3 cup syrup
in a saucepan gently heat the half/half with the sugar, medium heat. whisk until warmed though and the sugar has incorporated. in a bowl have your egg yolks ready. ladle in a bit of the warmed milk, whisking the yolks all the while. add in another 2 ladle-fuls and whisk. the temp of the yolks should be warmed through. add the yolk mixture to the saucepan, but leave about a ladle-ful in the bowl, and continue whisking all the while. the mixture will thicken slightly.
for the remaining mixture in the bowl, add the cornstarch or potato starch and mix until incorporated. add to the saucepan. mix some more. throw in the zest and take off heat.
pour into a clean bowl and cover with plastic wrap. allow to cool completely, ideally overnight.
when ready, combined the custard base with the reduced tangerine juice. pour into ice cream maker and churn according to machine’s instructions.
other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free, gluten free
strawberry ice cream + almond waffle cones – gluten free, dairy free