Pixie Tangerine-Vanilla Bean Ice Cream
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - Price Rite of York
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
Friendly's Premium Vanilla Bean Flavored Ice Cream 1.5 qt
$4.49$0.09/oz
Price Rite Pure Vanilla Extract, 1 fl oz
$2.89$2.89/fl oz
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$2.09
Bowl & Basket Heavy Whipping Cream, one pint
$3.49$3.49/pt
Wholesome Pantry Organic Whole Milk, 1 gallon
$5.99$0.05/fl oz
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.