Chef Tom Fraker
Pixie Tangerine-Vanilla Bean Ice Cream
Category
Dessert
Servings
1 quart
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Ingredients
-
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
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4 Eggs Yolks
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1/2 teaspoon Pure Vanilla Extract
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Zest from 4 Pixie Tangerines
-
1/2 cup Pixie Tangerine Juice
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 manufacture’s directions.
Filed in:
Dessert,
Ice Cream,
Ojai Pixie Tangerines,
Pixie Tangerine,
Pixie Tangerine-Vanilla Bean Ice Cream,
Vanilla Bean,
Vanilla Beans
