Roasted Tangerine Ice Cream

The Story – A short history of ice cream 

The Tangerines:

  • 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.


  1. Position a rack in the center of the oven, and preheat the oven to 240℃.
  2. Pour 1/2 cup of sugar on a plate. Rub the butter over the tangerines and roll them in sugar.
  3. They should be well coated with sugar.
  4. Pour the leftover sugar from the plate into a 20cm baking pan and shake to cover the bottom of the pan.
  5. Place the tangerines into the baking pan and place in the oven.
  6. Roast the tangerines for 20 minutes, shaking them once or twice to break up the sugar.
  7. After 20 minutes the sugar would have started to melt and the tangerines would have changed colour.
  8. Remove the pan from the oven (leaving the oven on), and using tongs and a sharp knife, carefully quarter the tangerines.
  9. Place the quarters, skin side up, in the baking pan and bake for about 30 to 35 minutes until the peel is dark brown.
  10. Remove the tangerines from the oven and let them cool for a few minutes.
  11. Remove the peel from 4 of the tangerine quarters and discard the pulp. Leave the remaining quarters intact.
  12. 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.
  13. This will take a few minutes as the mixture will be thick and sticky.
  14. If too thick add a little water (about one tablespoon at a time) and scrape down the sides of the processor.
  15. Continue with this until a vortex if formed in the blender and the machines runs smoothly.
  16. Strain the puree through a sieve into a container.
  17. 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.

  1. Prepare an ice bath by adding ice to water in a large container.
  2. Set a clean bowl (one that is large enough to hold the ice cream mix) into the bath.
  3. Place the tangerine  puree in a saucepan over medium-low heat and bring it to a simmer.
  4. In a large bowl, whisk together the cream, milk, vanilla seeds, and egg yolks. Whilst whisking constantly, slowly add the hot tangerine puree.
  5. When all the puree is incorporated, pour the mixture through a sieve and into the clean bowl in the ice bath.
  6. Allow the mixture to cool completely (at least room temperature).
  7. Cover the surface of the mixture with some plastic wrap, and refrigerate for a few hours.
  8. Then churn and freeze the ice cream mixture in an ice-cream maker according to the manufacturer’s instructions.

4 Comments Add yours

  1. Ema Jones says:

    I scream you scream we all scream for ice cream….
    Can I add in some slivered pistachios?

    1. charlieck says:

      Hi Ema, that’s a great idea … Definitely yes.

      1. Ema Jones says:

        Yeah, I’m craving for that nutty flavor 😛

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