- 2 1/2 cups Sugar
- 50 grams Unsalted butter, at room temperature
- 2 (about 170 grams each) Tangerines, Large
- Ice cream base:
- 3 cups Cream
- 2/3 cup Milk
- 1 Vanilla bean
- 2 Large Egg yolks
Roasting the Tangerines: This needs to be done one day prior to making the ice cream.
- Position a rack in the center of the oven, and preheat the oven to 240℃.
- Pour 1/2 cup of sugar on a plate. Rub the butter over the tangerines and roll them in sugar.
- They should be well coated with sugar.
- Pour the leftover sugar from the plate into a 20cm baking pan and shake to cover the bottom of the pan.
- Place the tangerines into the baking pan and place in the oven.
- Roast the tangerines for 20 minutes, shaking them once or twice to break up the sugar.
- After 20 minutes the sugar would have started to melt and the tangerines would have changed colour.
- Remove the pan from the oven (leaving the oven on), and using tongs and a sharp knife, carefully quarter the tangerines.
- Place the quarters, skin side up, in the baking pan and bake for about 30 to 35 minutes until the peel is dark brown.
- Remove the tangerines from the oven and let them cool for a few minutes.
- Remove the peel from 4 of the tangerine quarters and discard the pulp. Leave the remaining quarters intact.
- Combine the tangerine peel, the 4 intact quarters, the sugar from the pan, and the remaining 2 cups sugar in a food processor, and blend into a fine puree.
- This will take a few minutes as the mixture will be thick and sticky.
- If too thick add a little water (about one tablespoon at a time) and scrape down the sides of the processor.
- Continue with this until a vortex if formed in the blender and the machines runs smoothly.
- Strain the puree through a sieve into a container.
- Cover the container with a lid or plastic wrap, and refrigerate overnight.
To make the ice cream base: Make this on the day that you wish to churn the ice cream. Please note that this requires a few hours of chilling time.
- Prepare an ice bath by adding ice to water in a large container.
- Set a clean bowl (one that is large enough to hold the ice cream mix) into the bath.
- Place the tangerine puree in a saucepan over medium-low heat and bring it to a simmer.
- In a large bowl, whisk together the cream, milk, vanilla seeds, and egg yolks. Whilst whisking constantly, slowly add the hot tangerine puree.
- When all the puree is incorporated, pour the mixture through a sieve and into the clean bowl in the ice bath.
- Allow the mixture to cool completely (at least room temperature).
- Cover the surface of the mixture with some plastic wrap, and refrigerate for a few hours.
- Then churn and freeze the ice cream mixture in an ice-cream maker according to the manufacturer’s instructions.