2 1/2 cups Heavy Cream
1/2 cup Whole Milk
2/3 cup Granulated Sugar, divided use
2 Melissa’s Vanilla Beans
, split lengthwise
4 Eggs Yolks
1/2 teaspoon Pure Vanilla Extract
Zest from 4 Pixie Tangerines
1/2 cup Pixie Tangerine JuiceDirections
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 manufacture’s directions.
Makes about 1 quart of ice cream.