Pixie Tangerine-Vanilla Bean Ice Cream
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - The Fresh Grocer - 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
Langers Tangerine Peach Juice Cocktail, 64 fl oz, 64 Fluid ounce
On Sale!
$3.45 was $4.95$0.05/fl oz
Langers Tangerine Peach Juice Cocktail, 64 fl oz, 64 Fluid ounce
On Sale!
$3.45 was $4.95$0.05/fl oz
Sanctuary Vanilla Bean Scented Candle, 14 oz, 14 Ounce
$5.99$0.43/oz
McCormick Pure Vanilla Extract, 1 fl oz, 1 Fluid ounce
On Sale!
$3.99 was $5.49$3.99/fl oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz
Bowl & Basket White Eggs, Large, 30 count, 60 oz, 30 Each
$9.99$0.33 each
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
Bowl & Basket Whole Milk, half gallon, 0.5 Gallon
$2.79$5.58/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.