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Dessert
American
1 quart
30 minutes
25-30 minutes
A refreshing ice cream from noted pastry chef, Gale Gand. Seasonal Ojai Pixie Tangerines would be the perfect variety. Get them while you can!
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar, divided
1 vanilla bean, split lengthwise and seeds scraped out
4 egg yolks
1/2 teaspoon pure vanilla extract
14 organic tangerines, 6 zested and all 14 juiced
In a saucepan, scald the milk, cream, 1/2 cup of sugar and the vanilla bean (pod and seeds), stirring constantly.
In a small bowl, whip the egg yolks with the remaining sugar until smooth and like a ribbon.
Pour some of the scalded liquid into the egg and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
Strain mixture into a bowl and add the vanilla extract, zest and juice.
Place the mixture in the refrigerator and chill completely. Place in an ice cream maker and freeze according to the manufacture's directions.
I like to use half of a coconut for a serving bowl.
