Pixie Tangerine-Vanilla Bean Ice Cream
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Price Rite Marketplace Corporate
Pixie Tangerine-Vanilla Bean Ice Cream
Prep Time20 Minutes
0Cook Time30 Minutes
Ingredients
1/2 cup Pixie Tangerine Juice
Zest from 4 Pixie Tangerines
2 Melissa’s Vanilla Beans, split lengthwise
1/2 teaspoon Pure Vanilla Extract
2/3 cup Granulated Sugar, divided use
4 Eggs Yolks
2 1/2 cups Heavy Cream
1/2 cup Whole Milk
Directions
- In a saucepan, add the cream, milk and 1/2 of sugar.
- Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
- Stir in the vanilla extract and the tangerine zest.
- Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
- In a small bowl, whisk the egg yolks with the remaining sugar until smooth, like a ribbon.
- Pour some of the scalded liquid into the egg mixture 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 stir in the tangerine juice.
- Place the mixture in the refrigerator and chill completely.
- Place in an ice cream maker and freeze according to the manufacturer’s directions.
Makes about 1 quart of ice cream.
20 minutes
Prep Time
30 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Tampico Irresistible Orange Tangerine Lemon Citrus Punch, 1 gal
$1.99$0.02/fl oz
Tampico Irresistible Orange Tangerine Lemon Citrus Punch, 1 gal
$1.99$0.02/fl oz
Bowl & Basket Vanilla Bean Flavored Ice Cream, 1.5 qt
$2.99$0.06/fl oz
Badia Vanilla Extract Imitation Dominican Style 4 fl oz
$2.19$0.55/fl oz
Domino Premium Pure Cane Granulated Sugar, 12 oz
$1.00$0.08/oz
Bowl & Basket Cage Free Liquid Egg Substitute, 16 oz
$2.99$0.19/oz
Bowl & Basket Heavy Whipping Cream, one pint
$3.59$3.59/pt
Bowl & Basket Whole Milk, half gallon
$3.29$6.58/gal
Directions
- In a saucepan, add the cream, milk and 1/2 of sugar.
- Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
- Stir in the vanilla extract and the tangerine zest.
- Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
- In a small bowl, whisk the egg yolks with the remaining sugar until smooth, like a ribbon.
- Pour some of the scalded liquid into the egg mixture 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 stir in the tangerine juice.
- Place the mixture in the refrigerator and chill completely.
- Place in an ice cream maker and freeze according to the manufacturer’s directions.
Makes about 1 quart of ice cream.