Tangerine ice cream

How can you get by during the New Year and other holidays without your favorite dessert? Tangerine ice cream is a beloved treat for both children and adults, and if it contains the essential attributes of winter holidays, such as sweet tangerines, the treat will be doubly enjoyable.

The custard yolk base has completely blended into whipped cream, whipped to a fluffy cloud-like state, and the tangerine juice has slightly diluted the airy structure, enriching it with its flavor and original aroma.

Caloric value: 211 kcal per 100 grams of the dish.

Cooking time: 3 hours.

Yield: 8 servings (800 grams).

Ingredients

• peeled tangerines - 300 g;
• milk with any fat content - 90 ml;
• egg yolks - 2 pcs;
• 33% fat cream - 350 ml;
• sugar - 120 g.

Preparation

1. Start by making the tangerine puree. For this, mash the tangerines with a blender.

2. Now, strain the resulting puree through a sieve to separate the pulp from the juice.

3. Place the sugar, yolks, and milk in a saucepan and simply mix.

4. Over medium heat, continuously stir the mixture while bringing it to thickening - this takes about 2 minutes after the first bubbles appear.

5. Next, strain the custard base through a sieve to remove any possible egg lumps that may have formed.

6. To speed up the cooling process, pour the mixture into a bowl and cover it with film directly against the surface (this will prevent a skin from forming).

7. Start whipping the chilled cream only when the egg-milk mixture has cooled.

8. Add the custard base to it and whip again to create a fluffy mass.

9. Then pour in the tangerine juice.

10. This time, mix the semi-finished product with a spatula to preserve as many air bubbles as possible that formed during the whipping of the cream.

11. Transfer the ice cream (still not frozen) to a container with a lid. Send it to the freezer.

12. After half an hour, stir the edges of the ice cream with those in the middle of the container. This should be done 3 times at the same interval - it will prevent 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. Scoop the tangerine ice cream into a dessert glass using a spoon, previously moistened in hot water (for a more defined contour). Top it with a few slices of tangerine. Enjoy your meal.