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Mandarin Ice Cream
Instructions
I start by making the tangerine purée. I blend the tangerines.
I rub the resulting mass through a sieve so that the pulp separates from the juice.
I put the sugar, yolks and milk in a saucepan and simply stir them together.
Over medium heat, stirring the mixture constantly without stopping for a moment, I bring it to a thickened state – this is about 2 minutes after the first bubbles appear.
I rub the custard base through a sieve to get rid of any egg clumps that may have formed.
To help the base reach room temperature faster, I pour it into a bowl and cover it with cling film directly on the surface – this way no crust forms on top.
I only begin whipping the cold cream once the egg-and-milk mixture has cooled.
I add the custard base to it and whip the fluffy mass again.
I pour in the tangerine juice.
I mix the not-yet-frozen ice cream with a spatula – to preserve as many of the air bubbles formed while whipping the cream as possible.
I transfer the ice cream (still unfrozen) to a container with a lid and put it in the freezer.
After half an hour, I mix the parts of the ice cream next to the edges with the middle of the container. I do this 3 times, every half hour – this prevents ice crystals from forming.The longer the ice cream stays in the freezer the better, but you can already enjoy it after 1.5–2 hours. I scoop it into a dessert bowl with a spoon dipped beforehand in hot water (for a more defined shape). On top I place a few tangerine segments.Enjoy your meal!
Tips
- 1
COOL THE CUSTARD COMPLETELY before adding it to the whipped cream. A warm base will "melt" the airy foam and the ice cream will turn out dense.
- 2
STIR EVERY 30 MINUTES – 3 times. This breaks up the ice crystals, so the ice cream becomes tender and creamy.
- 3
USE 33–35% CREAM AT A MINIMUM – less fatty cream won't whip into a fluffy foam. Cold cream straight from the fridge is a must.
- 4
A SPOON DIPPED IN HOT WATER when serving gives a beautifully defined scoop. The same principle works with other kinds of homemade ice cream.
FAQ
Which tangerines should I choose? +
Sweet, juicy varieties are ideal: Clementine (seedless and fragrant), Satsuma (soft skin, tender) and Unshiu (the classic). Go for medium-sized fruit (60–80 g) that is firm and springy. The colour should be bright orange, with no green patches (a sign of underripeness). The smell should be strongly of tangerine. Avoid fruit with spots and mould, anything soft to the touch, or with surface mould near the stem. For a "New Year" atmosphere, Abkhazian or Moroccan tangerines work well. Frozen tangerine juice is a good option in winter – thaw it in the fridge. For 300 g of peeled tangerines you'll need 4–5 medium fruits.
What can I use instead of yolks? +
The yolks are the foundation of the custard mass and give the texture its velvetiness. Alternatives: 1 tablespoon of cornflour + 50 ml of milk (a vegetarian option), 1 teaspoon of dissolved gelatine (for firmer ice cream), or a ready-made shop-bought custard base. Without yolks the ice cream will be "cold"-tasting and less creamy. Quail yolks (4–5) are a premium alternative. Dried egg powder works for a "camping" version. What to do with the whites? – meringue, omelette, angel sponge cake or protein cream. Heat the yolks in the ice cream thoroughly until thickened – "raw" ones will leave an aftertaste.
How long does the ice cream keep? +
In the freezer, in a closed container – up to 2 months. After 1 month the texture may deteriorate (ice crystals grow larger). Ideally, eat it within 2 weeks. Don't subject the ice cream to thawing and refreezing – the structure will break down and ice crystals will appear. For longer storage, use an airtight container with no air pockets on top (lay cling film in contact with the surface). The container should be glass or plastic, not metal. Before serving, move it to the fridge for 5–10 minutes so it softens enough to scoop.
What should I serve the ice cream with? +
New Year serving: with tangerine segments, a sprig of mint and sponge-cake crumbs. With a warm chocolate sauce – hot chocolate plus cold ice cream (a contrast). With 33% whipped cream – double the creaminess. With biscotti or wafer rolls – a crunchy note. With Brut champagne – a restaurant-style serving. With cocktails (Mimosa, Bellini) – a citrus palette. For children – with colourful sprinkles and fruit syrups. For a "family New Year table" – a large portion in a beautiful glass with tangerines and cinnamon. Put the dessert bowls in the freezer 30 minutes before serving – the ice cream won't melt quickly.
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