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
Ojai Pixie Tangerines, 1 LB Bag, 16 Ounce
$4.99$0.31/oz
Ojai Pixie Tangerines, 1 LB Bag, 16 Ounce
$4.99$0.31/oz
McCormick Vanilla Beans, 2 count, 2 Each
$9.99$5.00 each
McCormick Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$5.99 was $8.69$3.00/fl oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz, 30 Each
$12.49$0.42 each
Farmland Fresh Dairies Heavy Cream, 1 pint, 16 Fluid ounce
$5.19$0.32/fl oz
Wholesome Pantry Organic Whole Milk, 1 gallon, 128 Fluid ounce
$5.69$0.04/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.